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Ingredientes
- 2 (10-oz) cans Ro-Tel tomatoes (or 14.5 oz can diced tomatoes and 4 oz can chopped green chilies), drained, 1/2 cup juice reserved
- 1 (16-oz) can refried beans
- 1 Tbsp hot sauce
- 1/4 cup chopped fresh cilantro
- 3 cups shredded Mexican cheese blend
- 1 1/2 lbs 90-percent-lean ground beef
- 1 (1.25-oz) package low-sodium taco seasoning mix
- 12 taco shells
- 3 scallions, sliced thin
Direcciones
- Adjust oven rack to upper-middle position and heat oven to 475 degrees.
- Combine half of tomatoes, beans, hot sauce, and cilantro in bowl.
- Spread evenly in 13 by 9-inch baking dish. Sprinkle with 1 cup cheese.
- Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Pour off fat, then stir in taco seasoning, remaining tomatoes, and reserved tomato juice. Simmer over medium0low heat until thickened and nearly dry, 5 to 7 minutes.
- Spoon 1 Tbsp cheese into each taco shell and top with beef mixture. Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes. Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes. Sprinkle with scallions and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 4 servings | |
| Calories 743 | |
| Calories from Fat 359 | 48% |
| Total Fat 39.93g | 50% |
| Saturated Fat 20.5g | 82% |
| Trans Fat 0.03g | |
| Cholesterol 86mg | 29% |
| Sodium 2107mg | 88% |
| Potassium 727mg | 21% |
| Total Carbs 66.6g | 18% |
| Dietary Fiber 11.2g | 37% |
| Sugars 6.22g | 4% |
| Protein 31.18g | 50% |
