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We chose 90 percent lean beef for our Beef Taco Bake recipe, then flavored it with onion, garlic, and our own chili powder mixture, blooming it in oil to bring out its complex flavors. To bind the meat and its flavorings, we created a sauce with canned Ro-Tel tomatoes, cider vinegar, and brown sugar. To best incorporate the taco shells into our Beef Taco Bake recipe, we crushed them into bite-size pieces and scattered them on top of the beef before transferring it to the oven.
If you can’t find Ro-Tel tomatoes, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles, reserving 6 tablespoons of the tomato juice and 2 tablespoons of the chile juice. You can substitute 4 ounces each of Colby and Jack cheeses for the Colby Jack cheese.
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