- 1 pound lean ground beef
- Taco Seasoning (or use your taco seasoning blend):
- Generous pinch garlic powder
- Generous pinch onion powder
- Generous pinch paprika
- Generous pinch black pepper
- Generous pinch cayenne
- Generous pinch chili powder
- Generous pinch salt
- Cooking spray
- 6 flour tortillas
- 6 corn taco shells
- 16 ounces refried beans, heated
- 2 cups shredded yellow Cheddar
- 2 tomatoes, diced
- 2 cups shredded iceberg lettuce
- Sour cream, for garnish
- 1/4 cup chopped fresh cilantro
- 2 limes, cut into wedges
If not using a microwave to warm the taco shells, preheat the oven to 350 degrees F.
Set a large pan over high heat. Add the ground beef and cook while breaking up with the back of a spatula until well browned, 7 to 8 minutes. Drain the excess fat. Add the garlic powder, onion powder, paprika, black pepper, cayenne, chili powder, salt and 1/2 cup water. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until much, but not all, of the liquid is evaporated.
Heat a non-stick skillet over medium heat and spray lightly with the cooking spray. Heat one flour tortilla at a time, on both sides, until puffy and slightly brown. Heat the taco shells in the microwave or oven.
To assemble the tacos, place a flour tortilla on a plate and spread all over with the warm refried beans. Place a corn taco shell on the top, lift both sides of tortilla to wrap the taco shell and "glue" the tortilla to the shell. Scoop the ground beef mixture into the taco shell and top with Cheddar. Garnish with the tomatoes, lettuce and sour cream. Sprinkle the taco with the cilantro and serve with the lime wedges.
Recipe by Brandon Scawthorn, winner of Rachael vs. Guy: Kids Cook-Off
Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.
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