This is meant for 2 people, as I'm trying to cut down on the leftovers. This wouldn't make good leftovers anyway, because the crunchy tacos get soggy.
But you could make twice the filling, and freeze it or use it in chili or spaghetti.
1 Tbl oil (whatever healthy oil you choose - I like olive)
1/2 medium onion, diced
1 clove garlic, minced
1 Tbl taco seasoning (I mix my own, but you could use half a packet if you buy it ready-made)
1/2 can refried beans (original recipe calls for 1/2 can black beans, rinsed and drained)
1/2 lb ground venison or lean beef
1/2 cup chunky salsa (not too watery)
6 hard taco shells
3/4 cup shredded cheddar cheese
Toppings (optional)
chopped tomato
chopped lettuce
sliced olives
sour cream (yum, yum)
guacamole (ditto) or sliced avocados
Preheat oven to 400 degrees. In a frying pan, on medium low heat, cook the onion and garlic in oil until softened, about 5 minutes. Turn heat up to medium, and add meat and taco seasoning. Cook until browned. (I used canned cooked venison, so I just put it in to heat it up). Add refried beans or black beans, and salsa. Mix well and let cook for a couple of minutes so that the flavors can meld and the mixture can thicken. In an 8x8inch baking pan, line up all the taco shells. Fill each one with a couple of scoops of the beef mixture and pack down into the shell. Repeat until all the shells are filled. Top each taco with shredded cheese. Bake for 7 8 minutes (or until all the cheese is melted). Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream,guacamole, pico de gallo, hot sauce, or whatever you like!).
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