Beefy Taco Bake
2 (10-oz) cans Tomatoes with Green Chiles, one drained and one undrained1 (16-oz) can Refried Beans
1 Tablespoon Hot Sauce, or to taste
1/4 cup chopped fresh Cilantro
3 cups Mexican Cheese blend, divided
1 to 1 1/2 lbs Ground Beef
1 (1.25-oz) pkg Taco Seasoning Mix
12 Taco Shells or 12 Corn Tortillas, warmed until flexible
3 Green Onions, sliced thin
Adjust oven rack to upper-middle position and heat to 475*. Combine one can Tomatoes (drained), Refried Beans, Hot Sauce, and Cilantro; spread evenly in a greased 9 x 13 pan. Sprinkle with one cup Mexican Cheese blend.
Cook Ground Beef in a large non-stick skillet over medium-high heat until no longer pink, about 5 minutes. Drain off fat, then stir in Taco Seasoning and one can Tomatoes (undrained). Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.
Spoon 1 Tablespoon Mexican Cheese Blend into each Taco Shell or Corn Tortilla and top with meat mixture. Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes. Remove foil, top with remaining 1 1/4 cup Mexican Cheese Blend, and bake until cheese is melted, about 6 minutes. Sprinkle with Green Onions.
Adapted from Cook's Country magazine, October/November 2007