Baked Taco Sandwich Recipes

Steps:

• Brown ground beef and drain.
• Add taco seasoning, refried beans and tomato sauce.
• Heat until blended.
• Preheat oven to 375 degrees.
• Spray a glass 9x13 pan with oil.
• Spoon taco filling into taco shells and stack them side by side in pan.
• When shells are filled, top each with shredded cheese.
• Bake for approximately 15 minutes, watching so they do not brown too much.
• Top with remaining ingredients, if desired.

Steps:

• In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the next 11 ingredients to meat mixture. Simmer, uncovered, until liquid is almost completely reduced, stirring occasionally, 10-15 minutes. , Place taco shells open end up in a 13x9-in. baking dish; place a scoop of meat mixture into each shell; top with cheese. Bake at 400° until meat is hot and cheese is melted, 10-15 minutes. , In a small bowl, combine dressing ingredients; drizzle over tacos and serve with desired toppings.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink., Meanwhile, cut bread in half lengthwise; hollow out top and bottom of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). , In a small bowl, beat cream cheese and salsa until blended. Spread inside bread shell; set aside., Drain beef. Stir in taco seasoning. Layer lettuce and tomato in bottom of bread shell; top with beef mixture and cheese. Replace bread top.

Steps:

• In a Dutch oven boil ground beef, in enough water to cover, until no longer pink. Break beef up into very small pieces as it is cooking. Drain and discard water.
• Return ground beef to pan and add the diced onion, taco seasoning mix, and 2 c. water. Mix thoroughly then simmer until all liquid is absorbed.
• Grease a large cookie sheet. Split all the rolls in half and spread a thin layer of taco sauce on each half. Lay the bottom halves on the cookie sheet.
• Layer the tops of the bottom halves in the following order: 1 tablespoon of grated cheddar, 2 tablespoons of taco meat, 1 tablespoon of grated cheddar, top bun.
• Once all 24 rolls are assembled, brush the top of each roll with the melted butter.
• Cover the rolls with aluminum foil. Bake in 350 degree oven for 10 minutes. Remove the foil and bake another 10 minutes.

Steps:

• Heat oven to 350°F. Line cookie sheet with foil.
• Cook beef and taco seasoning mix as instructed on package. Stir in half of the cheese. Spoon beef mixture onto bottom half of bread; sprinkle with remaining cheese. Place top half of bread on top, and brush with melted butter.
• Bake about 10 minutes or until cheese is melted and bread is just crisp on outside. Cut bread into 4 to 8 pieces. Serve with Toppings.

Steps:

• Cut bread in half lengthwise; hollow out the top and the bottom, leaving a 1/2-inch shell(discard remaining bread, or save it for another use). In a mixing bowl, beat cream cheese and salsa until well blended. Spread inside the bread shell and set aside.
• In a large skillet, cook ground beef over medium heat until no longer pink; pour off grease. Stir in taco seasoning. Layer lettuce and tomato in bottom of bread shell; top with beef mixture and cheese. Replace bread top.