Ingrédients pour Baked Tacos
- 10-12 (6 inch) flour tortillas
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 pound ground beef
- 1 (1 ounce) package taco seasoning mix
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 (10.75 ounce) can cream of mushroom soup, condensed
- 1/2 cup sour cream
- 1/2 cup salsa, plus more for serving
- diced tomatoes, for serving
- shredded lettuce, for serving
- 2 cups shredded Mexican blend cheese
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Comment préparer Baked Tacos
- Brown 1 lb ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add 1 medium chopped onion and 1 chopped bell pepper to the skillet. Cook until softened, about 5 minutes.
- Stir in 1 (15-ounce) can of rinsed and drained kidney beans and 1 packet of taco seasoning. Cook according to package directions.
- In a separate bowl, combine 1 (10.75 ounce) can of condensed cream of mushroom soup, 1/2 cup sour cream, and 1/2 cup salsa.
- Preheat oven to 375°F (190°C). Spread 1/2 cup of the soup mixture in the bottom of a 13x9 inch baking dish.
- To assemble the tacos: Spread a small amount of the soup mixture on each tortilla. Fill with the meat mixture and top with shredded cheese. Roll up tightly and place seam-side down in the baking dish.
- Pour the remaining soup mixture over the rolled tacos and sprinkle with the remaining cheese.
- Cover the baking dish with foil.
- Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
- Remove foil during the last 5 minutes of baking to allow the cheese to brown slightly.
- Serve immediately with additional salsa, diced tomatoes, and shredded lettuce.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
48g
Fat
127g
Carbs
16g
