Baked Beef and Cheese Tacos
This meal prep or small army feeding recipe makes 26 delicious baked beef and cheese tacos. Real beef, real cheese, and real delicious, these tacos come in at 3 WW SP for one and 5 WW SP for 2.
Prep Time20 mins
Cook Time15 mins
Servings: 26 tacos
- 1 lb lean ground beef 96% lean
- 1/2 tbsp smoked paprika
- 1/2 tbsp oregano
- 1/2 tbsp cumin
- 1 tsp Kosher salt
- 1 onion diced
- 1 poblano pepper diced and seeded
- 2 cloves garlic minced
- 1 cup tomato sauce
- 26 Mission Extra Thin Corn Tortillas
- 6.5 oz Colby Jack shredded
- 1/2 tsp chipotle chili powder (optional)
- 1 can fat free refried beans (16 oz) I love the Trader Joes brand
Sautee onions and poblano pepper in a cast iron skillet (optional but preferred). Sprinkle a pinch of salt and cook until onions are translucent. While onions and peppers cook, add cumin, oregano, paprika, and salt to the ground beef and mix well.
Add garlic to the pan and cook for about 30 seconds. Add beef and cook until fully cooked and no longer pink. Reduce heat.
Add tomato sauce and refried beans. Stir until fully incorporated. Turn heat off and set aside.
Microwave a stack of corn tortillas with a wet paper towel for 45-60 seconds to make the tortillas pliable.
Spoon 2 tbsp of filling into each tortilla and fold. Work in shifts until all tortillas are filled.
Add 1/4 oz of shredded cheese to each taco. Place tacos on a baking sheet that is sprayed with your preferred cooking spray. Spray the tacos with cooking spray and bake at 400 for about 12-16 minutes.
Tacos will be golden brown, crunchy, and delicious. Top with your favorite pico, simple slaw, and chipotle mayo.