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Cheesy Baked Tacos

Cheesy Baked Tacos

Course Snack
Cuisine Mexican
Servings 10


  • 10 taco shells
  • 1 (16 oz) can Rosarita® Traditional Refried Beans
  • 1 (10 oz) can Ro*Tel® Original Diced Tomatoes & Green Chilies divided
  • 4 oz Velveeta cheese cut into cubes
  • 1 onion diced
  • 1 lb ground sirloin
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 4 oz Monterey Jack cheese shredded
  • 1 cup iceberg lettuce shredded
  • 1/2 cup sour cream


  • Preheat oven to 375 degrees.
  • Spray a 9x13 casserole dish lightly with cooking spray. Spread about 1/4 cup of the refried beans on the bottom of the dish to help the taco shells "stick" and stand up.
  • Spread the remaining refried beans evenly along the bottom of the taco shells and arrange the filled shells standing in the casserole dish.
    Cheesy Baked Tacos
  • Heat a non-stick skillet over medium-high heat. Add the onion and cook for a couple of minutes. Add the ground sirloin, breaking up with a wooden spoon or spatula. Add the cumin and salt. Cook until the ground sirloin is no longer pink.
  • Drain the Ro*Tel tomatoes and add half of them to the cooked ground beef mixture. Stir to combine.
  • Reduce heat to medium low and add the cubed Velveeta cheese. Stir and heat until completely melted.
  • Scoop the cheesy beef filling evenly into each of the bean-filled taco shells.
  • Top each taco with shredded Monterey Jack cheese.
  • Bake the tacos for 15 minutes.
  • Remove from oven and top with lettuce, the remaining Ro*Tel tomatoes and sour cream. The tacos are best served in a bowl with a fork to eat them!