Oven-baked tacos

1. The Meat: In a large skillet over medium-high heat, brown the ground beef. Drain the excess grease.

2. The Simmer: Stir in the taco seasoning and the tomato sauce/salsa. Let it simmer for about 5 minutes until the sauce has thickened but the meat is still juicy.

3. The Prep: Preheat your oven to 400°F. Arrange the taco shells upright in a 9×13 inch baking dish. They should be snug so they support each other.

4. The Layering: * Place a small pinch of cheese at the very bottom of each shell (this prevents the meat juice from making the bottom soggy).

   • Spoon the meat mixture into each shell.

   • Top generously with the remaining cheese.

5. The Bake: Place the dish in the oven for 10–12 minutes. You are looking for the cheese to be completely melted and bubbly, and the edges of the shells to be a slightly darker golden brown.

6. The Finish: Take the pan out and let it stand for 2 minutes. This “sets” the tacos so they stay together.

7. The Toppings: Pile on your cold toppings (lettuce, sour cream, etc.) right before serving.

3 Tips for Taco Success

• Prevent the Sog: If you are worried about soggy bottoms, you can pre-bake the empty shells for 3 minutes before filling them. This “seals” the tortilla.

• The “Stand-and-Stuff” Hack: If you only have regular curved shells, you can crumple up small balls of aluminum foil and place them between the tacos to keep them standing upright in the pan.

• The Refried Bean Upgrade: For a heartier taco, put a layer of warm refried beans at the bottom of the shell before adding the meat. It adds a great creamy texture.