Smack-It David’s Tiptop Tacos


2 lbs lean ground beef
2 - 16 oz cans refried beans
2 tablespoons dried onion flakes
3 cloves garlic or 1 ½ teaspoons minced garlic
Entire mixture of Smack-It Low Sodium Taco Seasoning (see attached recipe)
½ cup water
20 - 24 whole grain taco shells
1 bunch romaine hearts lettuce
1 cup Mexican style shredded cheese
12 cherry tomatoes
2 avocados
½ lime
PepperSmack™ pepper paste, coarse pepper or pepper dust


Pre-heat oven to 325°

Place ground beef in frying pan and brown until done.  Drain onto paper towels. Place back into frying pan.  Combine refried beans with beef.  Stir thoroughly.   Add onion flakes, garlic, taco seasoning in beef and bean mixture.  Stir thoroughly.  Add water as needed to thin the mixture.  Test salt and pepper and add as needed.  The mixture should not be too soupy nor too dry.  Cover and cook on medium-low for 20 minutes.  Watch and add water as needed.  Wash and chop lettuce into small pieces.  Wash and cut cherry tomatoes into 1/4ths.  Turn on low and leave covered.  for an additional 10-15 minutes.  Place taco shells upright on baking sheet with sides.  Take each shell and with eating knife spread approximately 2 tablespoons of beef/bean mixture into each shell.  Place shells back on baking sheet.  Once all shells are filled, put baking sheet in oven and cook for approximately 10 minutes, or until shells become browner and crispy.   Turn oven off, partially open oven door and leave open, leaving tacos in oven to stay warm.  Serve tacos hot.  Add shredded cheese, tomatoes, additional PepperSmack™ pepper paste, coarse pepper or pepper dust, and lettuce inside each taco.  Serve on plate with additional lettuce and avocados. Squeeze lime juice on top of avocados.