Beef Taco Bake

Name: Beef Taco Bake
Yield: Serves 6
Cuisine: Mexican
Ingredients: 1 (16-ounce) can, refried beans; 2 (10-ounce) cans Ro-Tel, tomatoes, drained with 1/2 cup juice reserved; 1/4 cup minced, fresh cilantro leaves; 1 tablespoon, hot sauce; 8 ounces, Colby Jack cheese, shredded (2 cups); 1 tablespoon, vegetable oil; 1 medium, onion, minced; , Salt and ground black pepper; 4 medium, garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 2 tablespoons, chili powder; 1 teaspoon, ground cumin; 1 teaspoon, ground coriander; 1/2 teaspoon, dried oregano; 1 1/2 pounds 90 percent lean, ground beef; 2 teaspoons, cider vinegar; 1 teaspoon light or, dark brown sugar; 12 , taco shells, broken into 1-inch pieces; 2 , scallions, sliced thin

27 comments

SERVES6

WHY THIS RECIPE WORKS

We chose 90 percent lean beef for our Beef Taco Bake recipe, then flavored it with onion, garlic, and our own chili powder mixture, blooming it in oil to bring out its complex flavors. To bind the meat and its flavorings, we created a sauce...

This is a members' feature.