Instructions

1. Heat the oven to 475 degrees. Cook beef in a large skillet over medium high until it’s no longer pink, about 5 minutes. While that is cooking, drain and save the juices from one can of tomatoes. Pour the tomatoes into a 13 by 9 inch baking dish. Add beans, hot sauce, and cilantro. Mix together and then spread evenly. Then sprinkle with 1 cup of cheese.
2. When the beef is no longer pink, pour off the fat and stir in the package of taco seasoning. Drain and save the juices from the other can of tomatoes. You only need 1/2 cup of juice. Add those tomatoes and the 1/2 cup of tomato juice to the beef. Reduce heat to medium low and simmer until thickened and almost dry. That will take about 5 to 7 minutes.
3. While you are waiting spoon 1 tablespoon of cheese into each taco shell and arrange upright in the bean mixture. Once the meat is done, spoon beef mixture evenly into each shell. Cover with foil and bake until bubbling, about 10 minutes. Then remove the foil and top with the left over cheese and bake until the cheese is all melty, takes 4 to 6 minutes. Sprinkle with scallions and eat.