Serves 4 to 6
If you can't find Ro-Tel tomatoes, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles.
|2||(10-ounce) cans Ro-Tel tomatoes (see note), drained, 1/2 cup juice reserved|
|1||(16-ounce) can refried beans|
|1||tablespoon hot sauce|
|1/4||cup chopped fresh cilantro leaves|
|3||cups shredded Mexican-style cheese|
|1 1/2||pounds 90-percent lean ground beef|
|1||(1.25-ounce) package low-sodium taco seasoning mix|
|3||scallions , sliced thin|
1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Combine half of tomatoes, beans, hot sauce, and cilantro in bowl. Spread evenly in 13 by 9-inch baking dish. Sprinkle with 1 cup cheese.
2. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Pour off fat, then stir in taco seasoning, remaining tomatoes, and reserved tomato juice. Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.
3. Spoon 1 tablespoon cheese into each taco shell and top with beef mixture. Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes. Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes. Sprinkle with scallions. Serve.