Best Ever Tacos
Best Ever Tacos
Ingredients
- 16 zero carb street taco tortillas
- 1 lb 96% lean ground beef
- 2 tablespoons Kristy’s homemade taco seasoning
- 1/4 cup water
- 2 tablespoons refried beans
- 1/2 onion, diced
- 1/4 cup shredded Colby Jack cheese, for filling
- 1 cup shredded Colby Jack cheese, for topping
- as needed shredded lettuce
- 1 Roma tomato, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish and set aside.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, scramble the 96% lean ground beef. While the beef is cooking, dice the 1/2 onion. Add the diced onion to the ground beef and continue to cook until the beef is cooked through and browned. Drain any excess grease from the skillet.
⏱️ 10 min
- 3
Add the 2 tablespoons of Kristy’s homemade taco seasoning, 1/4 cup water, 2 tablespoons of refried beans, and 1/4 cup shredded Colby Jack cheese (for filling) to the ground beef and onion mixture in the skillet.
⏱️ 2 min
- 4
Stir the mixture until the cheese is melted and the refried beans are well incorporated, giving the meat a creamy consistency. Set the meat mixture aside.
⏱️ 3 min
- 5
Fill each of the 16 zero carb street taco tortillas with some of the prepared taco meat mixture, followed by a little bit of the 1/4 cup shredded Colby Jack cheese (from the filling portion) inside each taco. Place the filled tacos into the greased 9x13 baking dish one by one, using a glass as a placeholder to keep them upright.
⏱️ 10 min
- 6
Bake the assembled tacos in the preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and lightly crispy.
⏱️ 20 min•🌡️ 375
- 7
While the tacos are baking, chop the 1 Roma tomato and prepare the shredded lettuce. Shred the 1 cup of Colby Jack cheese (for topping) if not already shredded.
⏱️ 5 min
- 8
Remove the tacos from the oven. Top them with the remaining 1 cup shredded Colby Jack cheese (for topping), shredded lettuce, and the chopped 1 Roma tomato. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Best Ever Tacos
- 16 zero carb street taco tortillas
- 1 lb 96% lean ground beef
- 2 tablespoons Kristy’s homemade taco seasoning
- 1/4 cup water
- 2 tablespoons refried beans
- 1/2 onion, diced
- 1/4 cup shredded Colby Jack cheese, for filling
- 1 cup shredded Colby Jack cheese, for topping
- as needed shredded lettuce
- 1 Roma tomato, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish and set aside.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, scramble the 96% lean ground beef. While the beef is cooking, dice the 1/2 onion. Add the diced onion to the ground beef and continue to cook until the beef is cooked through and browned. Drain any excess grease from the skillet.
⏱️ 10 min - 3
Add the 2 tablespoons of Kristy’s homemade taco seasoning, 1/4 cup water, 2 tablespoons of refried beans, and 1/4 cup shredded Colby Jack cheese (for filling) to the ground beef and onion mixture in the skillet.
⏱️ 2 min - 4
Stir the mixture until the cheese is melted and the refried beans are well incorporated, giving the meat a creamy consistency. Set the meat mixture aside.
⏱️ 3 min - 5
Fill each of the 16 zero carb street taco tortillas with some of the prepared taco meat mixture, followed by a little bit of the 1/4 cup shredded Colby Jack cheese (from the filling portion) inside each taco. Place the filled tacos into the greased 9x13 baking dish one by one, using a glass as a placeholder to keep them upright.
⏱️ 10 min - 6
Bake the assembled tacos in the preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and lightly crispy.
⏱️ 20 min•🌡️ 375 - 7
While the tacos are baking, chop the 1 Roma tomato and prepare the shredded lettuce. Shred the 1 cup of Colby Jack cheese (for topping) if not already shredded.
⏱️ 5 min - 8
Remove the tacos from the oven. Top them with the remaining 1 cup shredded Colby Jack cheese (for topping), shredded lettuce, and the chopped 1 Roma tomato. Serve immediately.
⏱️ 5 min