It’s taco time!
I’m cooking up my favorite quick and easy Baked Fajita Tacos.
What do I love more than tacos?
I love kitchen gadgets and cooking with OXO as much as I love tacos!
Y’all know how excited I get when it’s time to cook with OXO and today is even more exciting.
The wonderful people at OXO sent my their 14-Piece Glass Bake, Serve & Store Glass Bakeware and Glass Food Storage Set for recipe development.
Both Glass Bakeware and SNAP Glass Food Storage are made of thermal shock resistant borosilicate glass, which means the Bakeware can go from freezer to oven or microwave without cracking – both lines can withstand up to 250 degrees Fahrenheit of temperature change.
Glass Bakeware has raised, slosh-proof lid for easy transportation and storage without squishing your baked goods.
It’s also convenient, easy-to-read size markings on the container and wide, comfortable handles that work with oven mitts.
SNAP Glass Food Storage lids are interchangeable between SNAP Glass line and SNAP Plastic line.
Their also stackable and nestable with a microwave safe (lid is too, just undo the tabs first!)
Don’t forget they also has a Leak-proof seal!
Now it’s time to start cooking folks!
First, I sauteed poblano and bell peppers with onion and a little garlic.
You can use whichever color bell peppers you like but I love to mix them.
Reserve half the pepper onion mixture.
Next, cook up your meat and fill the store-bought hard taco shells with the mixture.
After you fill up your shells top with lots of Mexican cheese.
You can never have too much cheese on tacos!
Lastly, top cheese with the reserved peppers.
If you prefer you can save the peppers to top after baking.
My family prefers the peppers to be melted with the cheese.
Now it’s time to bake em’ so we can eat them up!
I bake them at 375 degrees for about 15-20 minutes.
The trick to these tacos is using the store-bought hard taco shells.
You could use soft taco shells but if you’re going for the crunch factor, hard shells is where it’s at!
I also had a little extra peppers left and I added a mashed avocado to them and it was a big hit!
You know you can never go wrong with avocado.
Our tacos are nice and crunchy and it’s time to eat!
Enjoy.
Baked Fajita Tacos
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10 tacos
Ingredients:
1 1/2 lbs ground turkey or beef
10 hard taco shells
3 cups jack cheese, grated
3 bell peppers, diced
1 poblano pepper, diced
1 jalapeno pepper, seeded, diced
1 white onion, diced
3 cloves garlic, minced
1 tablespoon creole seasoning
1 tablespoon chili powder
1 tablespoon oregano, crushed
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
extra virgin olive oil
Directions:
Preheat oven to 375 degrees.
Mix seasoning blend and set aside.
Add a couple of tablespoons of olive oil to a pan over medium heat.
Add peppers and onions, saute about 5 minutes.
Season with 1 tablespoon of seasoning blend.
Add garlic and cook 1 minute more.
Reserve half the pepper mixture and set aside.
Add meat to peppers in the pot, season with remaining seasoning blend.
Cook meat about 12 minutes until browned.
Spray casserole dish with nonstick cooking spray.
Add meat to shells, top with cheese, top with more peppers if desired.
Bake at 375 degrees for 15-20 minutes.
Remove from oven and serve immediately.
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