Oven Baked Tacos

Happy Friday Ya'll! So glad the weekend is finally here! 

Today I'm bringing you the dinner I made last night; it was so easy to make and taste great! I just had to share it with everyone. I hope you guys enjoy!

__________________________________________________________________________________________________________________________

Oven Baked Tacos

Ingredients:

2 lbs ground beef, lean

3 tablespoons of taco seasoning

6 once can of tomato sauce

20 1/2 ounces of refried beans

Shredded cheddar cheese

small flour tortillas

Toppings to your liking: diced tomatoes, sour cream, lettuce

Directions:

Brown ground beef like normal, then drain. Add taco seasoning, refried beans and tomato sauce. Mix well and heat throughout. Preheat your oven to 375 degrees. Spray a glass pan with non-stick cooking oil. Spoon taco filling into taco shells and stack side by side. When shells are filled, top each with shredded cheddar cheese (I used a mix of mozzarella and cheddar). Bake for about 15 minutes, make sure to watch so they don't brown too much. I ended up turning the boiler on for a bit to help melt the cheese, I ended up with tasty, crisp edges. Finish off the tacos with your favorite toppings and serve. Enjoy!

I'm so happy with the way these turned out, they were so easy to make. I love the crunchy edges of the shells, I think it gave it something extra. This ended up making 7 medium size tacos, if  I used the small shells, I think it would have made about 12 tacos; great family sized dish! Any dish that both my husband and myself really enjoy, I know I'll continue to make. This one is a winner!

Kisses, 

The Little Lady 

Foodie Friday

Welcome to a new weekly segment, called Foodie Friday. I will try and post a new receipt or food love every Friday that I've tried out myself and tell you guys my thoughts.

________________________________________________________________________________

This week I decided to try out a receipt I saw on the Rachael Ray Show.

"No Measure" Lemon Glaze Cake

Ingredients:

1 7-ounce container of plain Greek yogurt 

1 7-ounce cup full of canola oil 

1 7-ounce cup full of sugar

 2 eggs

Zest of 1 lemon

 2 7-ounce cups full of self-rising flour

A pinch of salt

 For the glaze:

 1 7-ounce cup full of powdered sugar

Juice of 1 lemon

 A handful of poppy seeds 

Whipped cream, for serving

Preheat your oven to 350'F.
Using an electric hand mixer, beat together Greek yogurt, oil, sugar, eggs and lemon zest until well combined. Slowly add in self-rising flour and a pinch of salt. Mix until the batter is lump-free/creamy and starts to form ribbons as its being mixed.
Pour the batter into a non-stick Bundt pan or tall-sided cake pan (make sure to grease up your pan with non-stick cooking spray), bake for 35 minutes. Test the case with a toothpick to ensure that its fully baked. If the toothpick doesn't come out clean, cook the cake for 5 minutes more and check again. Remove cake and let cool.
In a small bowl, whisk together powdered sugar and lemon juice to make the glaze. One cake is cool, brush half of the glaze onto the cake using a pastry brush. Let the glaze sit for 15 minutes and then apply a second coat with the remaining glaze. While he glaze is still wet, sprinkle with poppy seeds.
Slice and serve with whipped cream.

I hope everyone enjoys this weeks recipe. I loved that I could use the 7 ounce yogurt container to add the other ingredients. I love baking, but I hate getting out all my measuring cups. This is perfect for all us lazy bakers out there! I think this will be my go to, guilty free desserts for spring and summer.
Kisses,
The Little Lady