Beef and Black Bean Oven Baked Tacos with Spicy Sour Cream
Servings 10 tacos
Calories 372kcal
Equipment
- 9x13 Baking Dish
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef 93/7 lean
- 10 Taco Shells Old El Paso Stand 'n Stuff preferred
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 2 teaspoons cornstarch
- 3/4 cup low-sodium beef broth
- 15 oz can of black beans drained, not rinsed
- 2 cups shredded cheddar cheese
- romaine lettuce
- vine-ripened tomatoes
- cilantro chopped
- red onion diced
- guacamole or avocado
Spicy Sour Cream
- 3/4 cup sour cream
- 2 tablespoons mexican style hot sauce more or less to taste
Instructions
- Preheat oven to 400 degrees and arrange shells in a 9x13 baking dish.
- Brown ground beef over medium heat. Breaking up meat as it cooks. In a small bowl, combine salt, pepper, chili powder, smoked paprika, onion powder, garlic powder, cumin, and cornstarch. Sprinkle over ground beef and stir. Bring to simmer and stir in drained black beans. Heat until beans are tender.
- Evenly distribute ground beef and beans into shells. Top with shredded cheese. Bake for about ten minutes, or until cheese is melted and shells have started to crisp. While tacos are baking, prepare toppings and spicy sour cream.
- Top with preferred toppings and serve immediately.
Spicy Sour Cream
- Stir sour cream and hot sauce together until well combined.
Nutrition
Calories: 372kcal | Carbohydrates: 20g | Protein: 18g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 495mg | Potassium: 390mg | Fiber: 5g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 0.2mg | Calcium: 212mg | Iron: 2mg