Baked Beef Tacos

• •
  Chili powder(15g)
• •
  Paprika, Smoked(5g)
• •
  Cumin, Ground(5g)
• •
  Oregano, Dried(3g)
• •
  Cayenne Pepper, Ground(1g)
• •
  1/2 tsp salt ($0.02)
• •
  Freshly cracked black pepper ($0.03)
• •
  Vegetable oil(15g)
• •
  Yellow Onion
• •
  Garlic(120g)
• •
  93/7 Ground Beef(227g)
• •
  Beans, Black, Canned, Drained(425g)
• •
  Tostada Shells, Corn, Fried
• •
  Cheddar Cheese(240g)
• •
  Tomato
• •
  JalapeñO Pepper
• •
  Cilantro, Fresh
• •
  Sour Cream(60g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

Instructions

1. 1Combine the chili powder, smoked paprika, ground cumin, oregano, and cayenne pepper in a small bowl and set aside.
2. 2Dice the onion and mince the garlic. Heat the vegetable oil in a large skillet over medium heat, add the onion and garlic, and sauté for 5 minutes until the onion is soft and translucent.
3. 3Add the ground beef and taco seasoning to the skillet over medium-high heat and cook for 5 minutes, breaking the beef apart as it cooks, until no longer pink and cooked through.
4. 4Drain the black beans and stir them into the beef mixture. Cook over medium heat for 2–3 minutes until the beans are heated through.
5. 5Arrange the tostada shells upright in a casserole dish (use balled aluminum foil as support if needed). Divide the beef and bean mixture evenly among the shells, filling each one.
6. 6Sprinkle the shredded cheddar cheese over the filled tacos and bake at 400°F for 7–10 minutes until the cheese is melted and the taco shell edges are golden brown.
7. 7While the tacos bake, dice the tomato, slice the jalapeño, and chop the cilantro.
8. 8Divide the baked tacos evenly into 5 airtight containers while still warm. Top each portion with diced tomato, jalapeño slices, cilantro, and a dollop of sour cream before serving or storing.