Ingredients
- 2 tbsp olive or avocado oil
- 1 small yellow onion, diced
- 1lb 90/10 ground beef
- 1 tsp salt
- 1/2 tsp pepper
- 1.5 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne powder
- 1/4 tsp garlic powder
- 1/2 tsp oregano
- 1/4 cup fresh cilantro, chopped
- 12 6inch corn tortillas
- 1 16oz can refried beans
- 1.5 cups shredded cheddar cheese
- guacamole, sour cream, salsa for serving
Instructions
- Preheat oven to 425F.
- In a sauce pan, heat oil. Once hot, add diced onion and cook until just starting to turn translucent, about 3-4 minutes. Add in ground beef and cook until only a little bit of pink left.
- Add in seasonings starting at the salt and working through oregano. Stir until well combined. Add in cilantro, mix together and then turn off heat.
- Microwave tortillas for 15 seconds to soften.
- Lay 6 tortillas flat on two separate baking sheets, making 12 tortillas. Spray each side with avocado oil spray or brush both sides lightly with oil.
- Add a scoop of refried beans to one side of the tortilla, spread out on half the tortilla. Repeat on all 12 tortillas.
- Then add 1/4 cup of taco meat to the refried bean side of the tortilla. Repeat on all 12 tortillas.
- Next, add 2 tbsp of shredded cheese to the other side of the tortilla. Repeat on all 12 tortillas.
- Place tacos in oven for 3 minutes, then take out of oven and fold over in half, using the cheese to ‘glue’ the tacos together. You can do this using a spatula! Press down gently on tortillas to make stick.
- Bake for another 8-10 minutes, and if you desire, broil for the last 2-3 minutes to ensure they are crispy.
- Garnish with more cilantro and serve with guacamole, sour cream, and salsa!
Category: dinner, lunch, meal-prep, gluten-free
Method: oven
Cuisine: Mexican
Diet: Gluten Free
