Baked Tacos

If you're preparing for an Easter feast, you 

might feel a bit frayed, even exhausted. A mile long "to-do" list sits on your desk. You're gathering flatware, dishes, goblets, napkins. Spring-like recipes fill your head. 

But what's for dinner tonight?

Surely not baked tacos.

This is my go-to dish before the holidays. It feeds the multitudes, even those picky eaters, and gives you extra time to plan menus and centerpieces. 

FAST 'n EASY BAKED TACOS

                                                 Yields: 20 tacos

What You Need:

2- 3 pounds ground round

2 boxes Old El Paso Taco Dinner Kit: "Stand 'n Stuff"

8 oz Publix brand "Four-cheese" shredded Mexican blend(mixture of Monterey Jack, Cheddar, Asadero, and Quesadilla cheeses) 

2 chopped tomatoes

2 chopped avocados

5 chopped green onions

shredded lettuce

flat-leaf parsley (garnish)

sour cream

(add any toppings--or fillings--that you love.)

.......

Preheat the oven to 350 degrees F. 

Brown and drain the meat. Add taco seasoning (follow directions on package). 

Place empty taco shells in 2 - 9 x 12 baking pans. The "stand 'n stuff" shells will stand up nicely, making them easy to fill. If you use regular shells, fit them tightly together into the pan. Spoon meat into each shell. Add shredded cheese. Bake 8 to 10 minutes, or until

cheese has melted. Meanwhile, chop tomatoes, green onions, and avocados. 

Remove tacos from oven. 

Garnish. Add taco sauce, if desired.

Printable Recipe

You can assemble the toppings in bowls, so

friends and family can add what they like (we're skipping sour cream to save a few calories). I prefer the "kits" because everything is included, even the sauce and seasoning packets. If time allows,  homemade is even better.

Baked tacos get me in the mood for traditional fare, such as baked ham and scalloped potatoes. It's a great recipe after the feast, too, when you are tired of leftovers and need to clear your palate. 

What's your favorite "after the holiday" recipe?

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