Preheat oven to 350 degrees F (180 degrees C). Spray a 9x13-inch baking dish with non-stick spray and set aside. You may not have room for all 10, so if not, use an additional 9x9-inch dish.
Once oven is warm, lightly spray one side of each of the
6-Inch Flour Tortillas (10)
and drape carefully over the oven rack. Gently press them down into a taco shape. Bake for about 7 minutes, until the shells are golden brown and crispy. Do not over-bake, since they will get more firm as they cool.
Carefully remove the shells with tongs and let cool on the counter.
In a large skillet, brown
Lean Ground Beef (2 lb)
over medium-high heat. Halfway through cooking, stir in the
Taco Seasoning (1/2 pckg)
. Continue cooking until meat is browned and no longer pink.
Reduce heat to low, stir in
Salsa (1/2 cup)
Monterey Jack Cheese (1 cup)
. Stir and simmer until cheese is melted through. Remove from heat.
Place the prepared shells in the bottom of the baking dish. Sprinkle a little
Monterey Jack Cheese (2 cups)
into the bottom of each shell. Then evenly layer each shell with the
Mexican Rice (1 pckg)
. Top evenly with the cheese and meat mixture. Finish by topping each taco with the remaining cheese.
Return to the oven and bake for 15 minutes, until the tacos are heated through and the cheese is melted and bubbly.
Now, make the cheesy sauce. In a medium sized bowl, toss
Shredded Cheddar Cheese (2 cups)
Corn Starch (1 Tbsp)
. Toss until well coated. Transfer cheese mixture to medium sauce pan. Add
Evaporated Milk (8 fl oz)
Hot Sauce (1/2 Tbsp)
. Cook over low heat, stirring constantly.
Continue to cook and stir until cheese is melted. Add the remaining
Evaporated Milk (4 fl oz)
slowly, stirring until well blended and heated through.
Chipotle Peppers (2 Tbsp)
Serve the tacos warm with the Chipotle Cheesy Sauce,
Lettuce (to taste)
Tomatoes (to taste)
Scallions (to taste)
Sour Cream (to taste)