Ingredients
- 1 lb extra lean ground beef
- 1 packet taco seasoning
- 2 tablespoons tomato paste
- 1/3 cup bone broth
- 1 can refried beans
- 1.5 cups shredded cheddar cheese
- 10 to 12 small tortillas
For serving
- Salsa
- Greek yogurt
- Shredded lettuce
- Sliced jalapenos
Instructions
- Preheat the oven to 400F and line a large baking sheet.
- In a skillet over medium heat, cook the ground beef, breaking it up, until no longer pink.
- Add the taco seasoning, tomato paste, and bone broth. Stir well, lower the heat, and simmer for 8 minutes.
- Lay the tortillas out on the lined baking sheet. Spread refried beans, taco beef, and shredded cheddar over one half of each tortilla.
- Fold each tortilla over and press down firmly. If they want to pop open, set a wire rack on top to hold them closed.
- Bake for 10 minutes, then broil for 1 to 2 minutes until crispy and golden.
- Let cool slightly, then serve with salsa, Greek yogurt, lettuce, jalapenos, or your favorite toppings.
Notes
- You can skip the refried beans, but they are an easy way to sneak in extra fiber.
- Watch closely during the broil step so the tops do not burn. L
- eftover taco beef is perfect for taco salads the next day.
- Use any small flour or corn tortillas; corn will be a little more delicate to fold.
- If your tacos won't stay closed, consider placing a wire rack on top for the baking.
- You can skip the tomato paste if you don't have any, I just adds a bit more flavour
Nutrition
Calories: 480kcalCarbohydrates: 44gProtein: 34gFat: 22gFiber: 6g