This delicious recipe for Baked Crunchy Tacos pairs perfectly with the Table Red Wine.
Our Table Red Wine has a deep purple color which foretells its nose of red fruit such as black currant, blackberry and cherry. Mature characters, earthy tones and aromas like sweet red beets develop next. More flavors like raspberry and strawberry are present in the mouth. The mouthfeel has a mild, off -dry sweetness that makes the wine fluid and pleasant. This wine has a medium body and a refreshing acidity in the finish.
- 1 lb ground beef
- 1 can black beans drained and rinsed
- 1 can tomato sauce 8 oz
- 4 tsp McCormick® Chili Powder
- 2 tsp McCormick® Cumin ground
- 1 tsp McCormick® Oregano Leaves
- 12 taco shells
- 1 C cheddar cheese shredded
Preheat oven to 400°F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in beans, tomato sauce, chili powder, cumin and oregano. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Spoon meat mixture into taco shells. Arrange tacos standing up in 13×9- inch baking dish. Sprinkle with cheese.
Bake 8 minutes or until cheese is melted and taco shells are warm.