Tacos, I love them but truth me told I really hate putting them together, it's such a freaking mess. Add kids to the mix and we're talking a huge disaster, ironically they do nachos perfectly. This was all until I realized that you can bake them, I swear it's been the best discovery since sliced break. You top'm, bake and voila! No Mess. I guess the moisture from the filling softens the tortilla just enough to keep everything from getting any where, and of course the melted cheese helps the situation. I'm not going to lie, I've made these at least 5 times in the last month or so, in a variety of ways. I wanted to feature them with corn and guacamole like my originals, but I realized after it was too late I was missing them. Oops. None the less these are amazing, and I insist you try them.
Baked Crunchy Tacos With Spinach and Arugula
12 Crunchy Taco Shells (Whole Foods 365 has Non-GMO for $3!)
1 1/2 C Black Beans Or One Can, Rinsed
1 lb. Ground Beef
1-2 Tsp. Tumeric
1-2 Tsp. Cumin
1 Tbsp. Garlic Powder
1 Tsp. Black Pepper
1 Tsp. Salt
Cheddar or Colby Jack Cheese, Sliced into small pieces.
Spinach and Arugula to top (about two cups).
Preheat Oven to 350˚
In a skillet brown the ground beef, and add in the beans and spices (you can use packages seasoning if you'd prefer) on low heat.
Line the shells on a 13x9 baking pan. Fill the shells by the spoonful until you run out of filling.
Top with cheese (cheese slices cut into 4's work better, but I was out).
Bake until cheese is melted, about 8 minutes.
Top with Spinach & Arugula (and sliced avocados or homemade gauc!)