A crunchy corn taco wrapped inside of a refried bean smothered flour soft taco, filled and baked.
This is a sponsored conversation written by me on behalf of Martinez Fire Roasted Salsa, but the opinions are all my own.
You all know how much I love Mexican food, right? I mean it’s no mystery, and Taco Tuesday is truly a “thing” at our house. I switch them up, of course, from week to week, but most Tuesdays you need not ask what’s for dinner at our place.
What I DIDN’T know, though, was that October 4th is National Taco Day. Did you? My good friends at Martinez Salsa asked me to do a recipe post for them in honor of this most important day … I was happy to oblige.
Want to know something else? October 4th, also happens to be our wedding anniversary. I think we will celebrate with TWO things that I love. Him and Tacos! That is what you call a win-win situation.
A while ago, I did a recipe using this authentic fire roasted salsa from Martinez. Remember the Carnitas Nachos? They were perfect for tailgating … these tacos are perfect for anytime! I made them with ground beef, but they were inspired by the Shredded Beef Baked Tacos I made last summer. You can use anything you’d like, chicken would be amazing, or just beans for a meatless option.
You are sure to love the fire roasted flavors of the Martinez salsas. They come in four flavors, so everyone can have just the right amount of spice.
I used the Medium in the tacos, and on top of mine. My youngest daughter is loving the Peach salsa and my oldest son took a jar of the Red Hot to college with him. Those chips and salsa are a college staple. 😉
Learn a little more about the history of Martinez….
These double decker baked tacos are easy to make, and the whole family will love them. They are super filling, this recipe feeds a family of four, with two tacos each. My younger kids only ate one, and they were stuffed!
Start off with refried beans, Martinez Fire Roasted Salsa, crunchy corn taco shells, soft flour tortillas and cheese.
The refried beans have cheese stirred in, they are spread over the flour tortilla, and wrapped around the crunchy corn tortilla.
Placed side by side in a baking dish, they are filled with your choice of taco meat. We used ground beef. Topped again with cheese, and baked.
In minutes, your tacos are hot, the cheese is melted and you are ready to top them. I top the whole pan with shredded lettuce, cilantro and tomatoes. I leave the rest up to each person to add whatever else they desire; salsa, olives, sour cream, avocado — whatever you love!
We serve them out of the baking dish using tongs, and serve them with a side of Spanish rice.
- 8 small four tortillas (soft taco size)
- 8 crunchy corn taco shells
- 1 pound lean ground beef
- 1 taco seasoning packet or your own homemade
- 1 small onion, chopped
- 1 (8 ounce) package shredded Mexican cheese, divided
- 1 (14 ounce) can refried beans
- 1 Tablespoon milk
- 1 Tablespoon Martinez salsa
- Topping Ideas: lettuce, tomatoes, salsa, cheese, olives, sour cream avocado
- 1/2 cup shredded Mexican cheese
Preheat oven to 350 degrees.
Brown ground beef with onion, prepare according to taco seasoning packet instructions.
In a small bowl combine refried beans with milk and salsa, stir until smooth, fold in 1/3 cup cheese.
Spread a heaping Tablespoon of bean mixture over a flour tortilla. Wrap it around the corn tortilla and place bottom side down in a baking dish. Continue with all of the shells. Use a baking dish that the tacos are able to stand up side by side, but not too crowded they can't be stuffed.
Fill each shell about approximately 3 tablespoons of meat, top each with a big pinch of cheese.
Bake for 10 minutes, or until cheese is melted and tacos are hot.
Remove from oven, top with shredded lettuce and tomatoes, serve right from the dish.
Top with your desired toppings.
Amount Per Serving: Calories: 997 Total Fat: 40g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 136mg Sodium: 1629mg Carbohydrates: 105g Fiber: 16g Sugar: 14g Protein: 60g