Beef and Bean Tacos with Mozzarella – Easy Oven-Baked Recipe

Directions

• Preparation
  
  Start by cutting the tortillas. Using a small bowl or round mold as a template, press it onto each tortilla to cut out three smaller circles from each one. This will give you 21 round mini taco bases. Stack them and cover with a towel to prevent drying. Rinse and thinly slice the iceberg lettuce for later garnish. Preheat your oven on grill mode so it’s ready when you need to melt the mozzarella.
• Cooking the Filling
  
  Heat 2 tablespoons of olive oil in a frying pan over medium heat. Once the oil is hot, add the ground beef and begin to break it apart with a spoon. Stir constantly to prevent sticking or burning. As the beef cooks, season it with a pinch of salt, ground black pepper, sweet paprika, and ground coriander. Once it’s halfway cooked, press in a clove of garlic and stir well. Let the mixture brown slightly and cook for around 10 minutes until fully cooked and aromatic. Then stir in the tomato paste and half a cup of water. Allow this to simmer for about 5 more minutes until the liquid is mostly evaporated and the beef is rich and saucy. Finally, fold in the canned red kidney beans and cook for one more minute to heat through. Remove from the heat and let rest.
• Assembling the Tacos
  
  Take a deep baking dish and begin layering your tacos. Place a tortilla round flat in the dish and spoon two tablespoons of the warm beef and bean mixture into the center. Gently pinch the edges to form a shallow “boat” shape, then nestle it against the wall of the dish so it stays upright. Repeat the process with all remaining tortillas, lining them up so they support each other and hold their shape. Once arranged, sprinkle one tablespoon of shredded mozzarella on top of each taco. This creates a cheesy top layer that melts beautifully in the oven.
• Baking and Final Touches
  
  Slide the baking dish under the top grill for about 7–10 minutes or until the mozzarella melts and becomes bubbly. The edges of the tortillas should crisp up and develop a light golden crust. Watch closely to avoid burning. Once baked, remove the tacos from the oven and let them cool slightly. If desired, add a small spoonful (about 1 tsp) of lutenitsa or chili sauce onto each taco for an added flavor kick. Finish with a generous pinch of shredded iceberg lettuce for freshness and a pop of color. Serve immediately while the tacos are hot and the cheese is still gooey.