Baked Beef Tacos

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

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

Instructions

1. 1In a small bowl, combine the ingredients for the taco seasoning, then set the seasoning aside (or use one envelope of store-bought taco seasoning). Preheat the oven to 400ºF.
2. 2Dice the onion and mince the garlic. Add the onion, garlic, and cooking oil to a large skillet. Sauté the onion and garlic over medium heat until the onion is soft and translucent (about 5 minutes). Add the ground beef and prepared taco seasoning and continue to sauté until the beef is cooked through (another 5 minutes).
3. 3Arrange the taco shells in a casserole dish so they are all standing upright. If you do not have a dish that fits them snuggly enough to hold them up, use balled up aluminum foil to act as "book ends" to help hold the line of tacos upright.
4. 4Drain the can of black beans well, but do not rinse them. A little sauciness helps keep the beef mixture moist.Stir the beans into the seasoned beef and allow them to heat through.
5. 5Fill the tacos with the beef and bean mixture. Sprinkle the shredded cheese over top. Bake the tacos in the preheated oven for 7-10 minutes, or until the cheese is melted and the taco shells are golden brown on the edges.
6. 6While the tacos are baking, dice the tomato, slice the jalapeño, and roughly chop the cilantro leaves. Sprinkle the diced tomato, jalapeño, and cilantro over the tacos, and add a dollop of sour cream just before serving.