Baked Beef and Black Bean Tacos

I made these for my family the other night and they were devoured! I debated posting them here, mainly because I wouldn't consider corn taco shells a super "clean" ingredient, but after chatting with a mama friend about how simple, quick, delicious, and budget-friendly this meal was, she said, "we need them!" so here ya go! My family will be enjoying these every so often for sure! If you're wanting to have a meatless night at home, you could easily swap the ground beef for an additional can of black beans or quinoa. Enjoy!

INGREDIENTS:

Taco Seasoning:

1 tbsp. chili powder
1 tsp. paprika
1 tsp. cumin
1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper

Tacos:

1 yellow onion, diced
2 tsp. minced garlic
1 lb. lean ground beef (93/7 or higher)
15 oz. can black beans
12 hard taco shells
1 c. shredded cheddar cheese (71g)

Optional Toppings:

Tomato
Cilantro
Jalapeno
Greek yogurt

INSTRUCTIONS:

Preheat the oven to 400 degrees.
Combine all of the taco seasoning ingredients in a small bowl and set aside.
Add the ground beef to a skillet over medium-high heat and use a wooden spoon to break it apart as it cooks. Add the diced onion and minced garlic. Mix thoroughly together and then add the taco seasoning. Saute everything together for about 10 minutes until the meat is completely cooked through.
Drain the black beans thoroughly in a colander, but do not rinse. (The beans will help moisten the meat.) Pour the beans into the skillet, stirring them to allow them to heat completely.
Line the taco shells into a 9x13 pan so that they are all standing upright. (Use aluminum foil to help support them if needed; lining the pan with foil also makes clean-up easier!)
Fill the taco shells with the mixture (about 1/2 c. each) and then sprinkle the cheese on top.
Bake for 7-10 minutes or until the taco shells turn a golden brown.
Add toppings and serve.