Michal, since you love tacos so much that you blog about them, I couldn't help but think of you tonight when I was making our favorite tacos! Super easy and yummy and cheesy and all done at once! So here ya go girlie...And P.S. I burned to blackness a HUGE pot of pinto beans (like, our house smells horrid, still, after like 5 hours) and I lit a dish towel on fire all in the process of making dinner tonight, but the tacos still turned out, yay for tacos!


Yay! Tacos
1 (14 ounce) can diced tomatoes- drained, 1/2 c. juice reserved style
1 (4 ounce) can chopped green chilies
1 (16 ounce) can refried beans
1 Tbsp. hot sauce
1/4 c. chopped fresh cilantro
3 c. shredded cheese
1 1/2 pounds ground beef
1 pkg. taco seasoning mix
12 taco shells
1. Adjust oven rack to upper-middle position and heat to 475. Combine tomatoes and chilies. In separate bowl, combine half of tomato mixture, beans, hot sauce, and cilantro. Spread evenly in a 9 x 13 pan. Sprinkle with 1 cup of cheese.
2. Cook beef in skillet over medium-high. Pour off fat, stir in taco seasoning, remaining tomatoes, and reserved tomato juice. Simmer over medium-low heat until thickened and nearly dry, about 5 to 7 minutes.
3. Spoon 1 Tbsp. cheese into each taco shell and top with beef mixture. Arrange tacos upright in bean mixture, cover with foil and bake til bubbling, about 10 minutes. Remove foil, top with remaining cheese and bake until cheese is melted, about 6 minutes. Eat lots.