Categories: Mexican
Ingredients
- Vegetable oil for deep frying
- 1 lb extra-lean (at least 90%) ground beef
- 1 medium chopped onion (1/2 cup)
- 1 teaspoon finely chopped garlic
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (4.5 oz) Old El Paso™ green chiles
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1 package Old El Paso™ Taco Boats™ soft flour tortillas
- 1 cup (from 16-oz can) Old El Paso™ refried beans
- 1 cup shredded Mexican blend cheese (4 oz)
- Shredded lettuce, sour cream, guacamole and salsa, if desired
Directions
- Step 1 In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350°F.
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Step 2 Heat oven to 400°F. In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 4 to 6 minutes, stirring frequently, until beef is thoroughly cooked. Add drained tomatoes, chiles, chili powder and cumin. Cook 5 to 7 minutes, stirring occasionally, until mixture has thickened and liquid has reduced. Remove from heat.
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Step 3 Using fork, poke holes several times in bottom of each boat. Place boats in batches in preheated oil; fry 1 to 2 minutes, using tongs to turn boats halfway through, until lightly brown all over. Drain boats upside down on paper towel-lined cookie sheet.
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Step 4 Spread 2 tablespoons refried beans over bottom of each fried boat. Add heaping 1/3 cup beef mixture and 2 tablespoons cheese to each boat. Place on ungreased cookie sheet. Bake 3 to 5 minutes or until cheese is melted. Top with shredded lettuce, sour cream, guacamole and salsa.