We love tacos in our house. We do like most typical families do, where you add your meat, your cheese, your lettuce, your sour cream… but is there anything better than everything being hot, melty and delicious?
Oh, and that amazing crunch?
I think not.
So bake them! Bake the tacos! You seriously won’t regret it.
I make mine vegetarian by using lentils as my meat. You could always use meat or even soy crumbles. It’s obviously versatile.
Here’s how to make it!
12 hard taco shells
1 cup lentils
2 cups vegegable broth or chicken broth
packet of taco seasoning or 1 tbs chili powder, 1/2 tsp cumin, 1 tsp garlic powder (add Tabasco sauce only if you want a kick)
can of black beans
1/2 cup salsa
1/2 to 1 cup Mexican cheese
sour cream and refried beans optional
Preheat oven to 350 degrees. Spray a 9×11 baking dish with cooking spray and set aside.
Prepare the lentils by either using the crock pot or stove top. I used the crock pot method. Combine the lentils, vegetable broth and taco seasonings together in a crock pot. Cook on low for 3-5 hours or high for 2-4. Keep a close eye on the lentils so they don’t burn or dry out.
When ready to prepare the tacos, mix in the black beans, cheese and salsa. Spoon the mixture into the taco shells and line in the baking dish.
Cook for 20-25 minutes, or until it’s bubbly and the taco shells are crispy.
Serve with sour cream and refried beans.