116 ounce can refried beans (regular or fat free*)
2cupsshredded Colby-jack or cheddar cheese
flour tortillas, small to medium size
Suggested Condiments-
lettuce chopped
tomatoes chopped
olives
sour cream
Sheri's Salsa
Guacamole
Taco Seasoning
1tablespoonchili powder- (more or less as needed)
1/4teaspoongarlic powder
1/4teaspoononion powder
1/4teaspooncrushed red pepper flakes
1/4teaspoondried oregano
1/2teaspoonpaprika
1 1/2teaspoonsground cumin
1teaspoonsea salt
1teaspoonblack pepper
Instructions
Preheat the oven to 400 degrees.
In a large skillet brown meat and onion over medium-high heat. Drain off any excess liquid. Add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes until bubbly. Add a little water or tomato juice if the mixture seems dry.
Spoon about 3 tablespoons of the taco meat mixture onto a tortilla. Sprinkle with about a tablespoon of cheese. Roll up as you would a taquito, not filling the tortilla too full, but rolling fairly tight, so the tortilla will not come undone easily. Place filled tortillas in a single layer onto a lightly greased baking sheet, seam side down. Bake at 400 degrees for about 12-15minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and serve with optional condiments.
Makes about 12-15 medium tacos.
Notes
-*I used about 3/4 of a 16 oz can of refried beans. We liked the filling with less bean and more meat.
Another option is to add a can of drained pinto beans and smash them with a potato masher into the meat after the meat is cooked. Add about 1 tablespoon of canola oil while mashing beans.
-If serving to young children (who may not eat a whole taco) or using as an appetizer, cut the tacos in half, preferably on a diagonal.
-Heat up leftovers wrapped in a paper towel for about 1 minute in microwave.