1. Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, breaking up and stirring, until thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
3. Spread 2 tablespoons cheese in bottom of each taco shell. Divide beef among taco shells; top with remaining cheese.
4. Bake 5 to 7 minutes or until cheese is melted. Top each with sauce, lettuce and pico de gallo. Top with additional sauce. Serve immediately.
EXPERT TIPS: These easy oven tacos are hot and ready to serve all at once. Lining the bottoms of the shells with cheese ensure they don't get too soggy from the meat filling. Swap Old El Paso™ Shredded 3 Pepper Blend Cheese for the Mexican style 4 cheese for additional heat.
- 33 g Total Fat
- 14 g Saturated Fat
- 0 g Trans Fat
- 105 mg Cholesterol
- 1230 mg Sodium
- 31 g Total Carbohydrate
- 3 g Dietary Fiber
- 3 g Sugars
- 28 g Protein
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Nutritional Information
- 33 g Total Fat
- 14 g Saturated Fat
- 0 g Trans Fat
- 105 mg Cholesterol
- 1230 mg Sodium
- 31 g Total Carbohydrate
- 3 g Dietary Fiber
- 3 g Sugars
- 28 g Protein
Directions
1. Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, breaking up and stirring, until thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
3. Spread 2 tablespoons cheese in bottom of each taco shell. Divide beef among taco shells; top with remaining cheese.
4. Bake 5 to 7 minutes or until cheese is melted. Top each with sauce, lettuce and pico de gallo. Top with additional sauce. Serve immediately.
EXPERT TIPS: These easy oven tacos are hot and ready to serve all at once. Lining the bottoms of the shells with cheese ensure they don't get too soggy from the meat filling. Swap Old El Paso™ Shredded 3 Pepper Blend Cheese for the Mexican style 4 cheese for additional heat.