Make these Tacos Now and Eat Later

Saving time in the kitchen when making meals is always a good thing for me. Although I love cooking. I gotta tell you if a recipe looks like it's going to take a long time or has too many steps I'll just skip it.

Here is a quick and easy recipe for Oven Baked Tacos that you can make now, freeze them and eat later.This past Sunday I had one of these tacos that I had made earlier and froze. It tasted as good as the day that I made them last month.

As you can see in my picture I started eating it before I remember to take a picture of it. I added a side of Garlic Cilantro Rice to it.

Here's the recipe for Oven Baked Tacos.

After baking the tacos, I let them cool and wrapped them individually in Aluminum Foil. I placed them in a gallon freezer bag and put them away in the freezer.

Here's a few side notes about the Oven Baked Tacos:

The recipe calls for small taco/ tortilla shells. I only had the larger flour tortillas. Mine looked more like a burrito than a taco, but they still tasted good.

Also, when you're ready to eat your tasty tacos add the condiments that you would like. For me it was lettuce, tomatoes, sour cream, cheese and cilantro.

If you'd like to make the side of the Garlic-Cilantro Rice here's my recipe for making it.

Minute rice (make servings according to the box)

Minced Garlic (add to your taste)

Salt (add to your taste)

Cumin (add to your taste)

Handful of Cilantro chopped (use as much as you'd like)

When the rice comes to a boil and it's time to remove it from the heat to sit for 5 minutes I added a clove and 1/2 of minced garlic, a dash of salt, a dash of cumin, and chopped up handful of cilantro. I mixed them all together and let them sit with the rice.

After five minutes, once rice was set, I added a little bit of butter. Then Sprinkled with shredded cheese. You may want to add more cumin or salt.

I think you're going to love this recipe.