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Katie's Cucina » Recipes » Main Dish

Beef & Refried Bean Baked Tacos

Published: Nov 9, 2016 · Modified: Aug 8, 2020 by Katie · This post may contain affiliate links

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casserole dish of hard shell tacos covered in melted cheese with refried beans showing with title text.

Get ready to elevate your game day eats with my recipe for Beef & Refried Bean Baked Tacos. I’m kind of obsessed with baked tacos. Have you tried them? It’s my go-to way for entertaining these days and my family and friends are also now obsessed with them. The only way I serve crunchy tacos in my home. I partnered with Old El Paso today to share this recipe–they are my go-to brand when it comes to crunchy taco shells.

3 photo collage of ingredients and final product Beef & Refried Bean Baked Tacos.

So let’s talk a little bit about these tacos. First, I went to my local Walmart to pick up a package of Old El Paso Crunchy Taco Shells and Old El Paso Refried Beans. Walmart is my go-to game day center. You can’t beat the everyday low prices! Then, once I got home it was time to get my cooking on. The beauty of these tacos is that you can make them ahead of time and then pop them in the oven before guest arrive. I’m going to teach you my secret trick so that you don’t have a soggy taco shell.

 Beef & Refried Bean Baked Tacos stacked on a white plate covered in lettuce and diced tomatoes.

When your ready to cook, you’ll make your ground beef first. The key to not having soggy taco shells is to have a drier than normal beef mixture. You don’t want your beef to have a lot of sauce–it will still be flavorful just not full of sauce. While your beef is cooking, heat up the refried beans so that they are pliable and easy to work with.

closeup Beef & Refried Bean Baked Tacos in glass casserole dish covered with melted cheese.

You’ll place the crunchy taco shells in a glass or ceramic baking dish. Then you’ll start spooning in the beef mixture, followed by about a tablespoon of refried beans. Once you have both layers completed sprinkle on the cheese. This is something I really don’t measure. I like lots of cheese–so really, I just pour on the cheese! Then once your guest have arrived or your ready for dinner you pop them in the oven for 10 minutes at 400 degrees. That’s it!

Beef & Refried Bean Baked Tacos stacked on a white plate covered in lettuce and diced tomatoes.

Then once the tacos are done you can set out a variety of toppings like pico de gallo, shredded lettuce, sour cream, guacamole, hot sauce and more. Your guest can then top their tacos with whatever they desire! My family and friends love this recipe for Beef & Refried Bean Baked Tacos and I think you will too!

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Beef & Refried Bean Baked Tacos #AD #OEPGameDay

Beef & Refried Bean Baked Tacos

Get ready to elevate your game day eats with my recipe for Beef & Refried Bean Baked Tacos. I’m kind of obsessed with baked tacos.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 18 servings
Calories: 163kcal
Author: Katie

Ingredients

  • 1 lbs. lean ground beef
  • ½ cup white onion chopped
  • 1 packet Old El Paso Taco Seasoning
  • ½ cup water
  • 18 Old El Paso Crunchy Taco Shells
  • 1 16 oz. can Old El Paso Traditional Refried Beans
  • 8 oz. shredded Mexican cheese divided
  • Toppings for taco: pico de gallo shredded lettuce, sour cream, and guacamole if desired

Instructions

  • Place the ground beef and chopped white onion in a skillet on the stove top. Cook on medium heat, and break up the beef into bite-size pieces. Once the beef is cooked (about 5 minutes), sprinkle the taco seasoning on top of the beef. Add the water to the skillet and mix well. Simmer on low for 5 minutes.
  • While beef is simmering, heat the refried beans on the stove top on low heat until warm and pliable.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Place taco shells in a large glass baking dish. Layer with ground beef and a tablespoon of refried beans until all the beef and beans are used up. Then sprinkle the cheese on top of the tacos and bake the tacos for 10 minutes until shells are golden in color and cheese is melted.
  • Carefully, remove from the oven and top with your favorite toppings like shredded lettuce, pico de gallo, sour cream, and guacamole!

Notes

Highly recommend melting the cheese into the tacos and serving the rest of the toppings at the table!

Nutrition

Calories: 163kcal | Carbohydrates: 13g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 437mg | Potassium: 134mg | Fiber: 2g | Sugar: 2g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Terri-Love and Confections

    November 09, 2016 at 3:12 pm

    We do tacos/fajitas/Mexican night pretty regularly and I haven’t done baked tacos yet. Need to try!

    Reply
    • Katie

      November 15, 2016 at 3:49 pm

      We do taco night at least once a week! Ryder loves Mexican food (as do we)! Baked tacos are a game changer–I promise!

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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