Beef Taco Bake - Jana Lithgow

The original recipe is from Cook's Country magazine - this version is from Jana's friend Hannah.

1/2 lb ground beef
1 can Ro-Tel, drained, 1/4 c juice reserved
1 can (16 oz) refried beans
1/2 T hot sauce, if desired
1 cup shredded Mexican cheese blend
1/2 package taco seasoning mix
6 taco shells
2 scallions, thinly sliced
chopped cilantro, if desired

Heat oven to 475.  Combine half the Ro-Tel, beans, hot sauce (if using), and cilantro in a bowl.  Spread in 8-inch square baking dish.  Sprinkle with 1/3 cup cheese.  Cook beef until no longer pink, pour off fat, and stir in taco seasoning, remaining Ro-Tel and reserved tomato juice.  Simmer until thick and almost dry (about 5 minutes).  Line up the taco shells in the bean mixture so that they are standing up next to each other.  Spoon 1/2 T cheese into each and top with beef mixture.  Cover with foil and bake until bubbling, about 10 minutes.  Remove foil, sprinkle with remaining cheese, and bake until cheese is melted - check after 2 minutes.  Sprinkle with scallions and serve.

You can easily double the recipe and bake in a larger baking dish - the leftovers freeze well.