Beef Taco Bake | America's Test Kitchen

Ingredients

• 1 (16-ounce) can refried beans
• 2 (10-ounce) cans Ro-Tel tomatoes, drained with 1/2 cup juice reserved
• 1/4 cup minced fresh cilantro leaves
• 1 tablespoon hot sauce
• 8 ounces Colby Jack cheese, shredded (2 cups)
• 1 tablespoon vegetable oil
• 1 medium onion, minced
• Salt and ground black pepper
• 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1 1/2 pounds 90 percent lean ground beef
• 2 teaspoons cider vinegar
• 1 teaspoon light or dark brown sugar
• 12 taco shells, broken into 1-inch pieces
• 2 scallions, sliced thin