Ingredients:
- 10-12 hard taco shells
- 2 teaspoons vegetable oil
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 1 lb. ground beef or ground turkey
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons ground cumin
- 1/2-1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup water
- 1-2 cups cooked Camellia Brand Pinto Beans
- 2 cups shredded sharp Cheddar cheese
- 1 1/2 cups shredded lettuce
- 1 jar of your favorite salsa
- 1 container of sour cream
Directions:
- Preheat oven to 400 degrees. Arrange the taco shells inside a 9″x13″ baking dish.
- Heat oil in a large skillet over medium-high heat. Add onion, garlic and ground meat, breaking it up with a spoon, and cooking for 5-8 minutes until browned.
- Add chili powder, garlic powder, onion powder, oregano, smoked paprika, cumin, salt, pepper, 1/2 cup water and cooked pinto beans, and simmer for a few minutes.
- Divide meat & bean mixture among taco shells and top with all of the cheese.
- Bake for 10 minutes or until cheese is melted and taco shells are lightly browned. Remove from oven.
- Top tacos with lettuce, salsa and sour cream, and serve immediately.