Spicy Beef Taco Bake
Start to finish: 50 mins (40 mins active)
1 tablespoon unfeeling oil
1 onion, chopped fine
Salt and pepper
3 tablespoons chili powder
4 garlic cloves, minced
2 teaspoons minced uninformed oregano or 1/2 teaspoon dried
1 1/2 pounds 93 percent gaunt belligerent beef
2 (10-ounce) cans Ro-tel Diced Tomatoes Green Chilies, emptied with 1/2 crater extract reserved
2 teaspoons cider vinegar
1 teaspoon packaged brownish-red sugar
1 (16-ounce) can refried beans
1/4 crater minced uninformed cilantro
6 ounces colby jack cheese, shredded (1 1/2 cups)
12 taco shells, damaged into 1-inch pieces
2 scallions, sliced thin
Adjust oven shelve to center position and feverishness oven to 400 F. Heat oil in 12-inch skillet over middle feverishness until shimmering. Add onion and 1/2 teaspoon salt and prepare until softened, about 5 minutes. Stir in chili powder, garlic, and oregano and prepare until fragrant, about 1 minute. Add belligerent beef and cook, violation adult beef with wooden spoon, until no longer pink, 3 to 5 minutes.
Stir in half of tomatoes, indifferent tomato juice, vinegar, and sugar. Bring to prepare and prepare until reduction is really thick, about 5 minutes. Season with salt and peppers to taste.
Meanwhile, mix remaining tomatoes, refried beans, and cilantro and widespread uniformly into 13 by 9-inch baking dish. Sprinkle 1/2 crater colby jack over a top. Spread beef reduction into baking plate and shower with 1/2 crater colby jack. Scatter taco bombard pieces over top, afterwards shower with remaining 1/2 crater colby jack.
Bake until stuffing is effervescent and tip is uneven brown, about 10 minutes. Let stew cold slightly, shower with scallions, and serve.
Nutrition information per serving: 499 calories; 215 calories from fat; 24 g fat ( 10 g saturated; 2 g trans fats); 95 mg cholesterol; 1383 mg sodium; 36 g carbohydrate; 7 g fiber; 5 g sugar; 37 g protein.