Ingredients:

  • 1 lb lean ground beef (90/10 blend)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 0.5 cup tomato sauce
  • 12 hard taco shells (Stand 'n Stuff variety)
  • 2 cups shredded Mexican blend cheese
  • 1 cup refried beans
  • 0.5 cup shredded iceberg lettuce
  • 2 tbsp pickled jalapeños
  • 0.25 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 0.25 cup sour cream

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange 12 hard taco shells upright in a 9x13-inch baking dish, packing them tightly to keep them stable.
  2. In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles. Halfway through, add the diced onions and minced garlic.
  3. Drain the excess fat from the skillet to ensure the shells stay crispy. Stir in the taco seasoning and tomato sauce, simmering for 3 minutes until thick and glossy.
  4. Spread a layer of refried beans at the bottom of each shell, followed by a small sprinkle of cheese to act as a moisture barrier.
  5. Spoon the beef mixture into the shells and top with the remaining shredded cheese.
  6. Bake for 10-15 minutes until the shells are toasted to a deep gold and the cheese is fully melted and bubbly.
  7. Remove from the oven and top with fresh lettuce, cilantro, jalapeños, and sour cream before serving with lime wedges.