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Adjust oven rack to upper-middle position and
heat oven to 475 degrees. Drain tomatoes,
reserving 1/2 cup juice. Cook beef in 12-inch
nonstick skillet over medium heat, breaking up
meat with wooden spoon, until no longer pink, 5
to 8 minutes. Stir in taco seasoning and cook
until fragrant, about 30 seconds. Stir in 1/2
of tomatoes and reserved juice and simmer until
thickened, about 10 minutes. Season with salt
and pepper to taste.
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Combine refried beans with remaining tomatoes;
smooth mixture evenly over bottom of 13 x 9
inch baking dish. Sprinkle with one cup Colby
Jack, top with beef mixture, then sprinkle with
1/2 cup Colby Jack. Break taco shells into 1-
inch pieces; scatter over top. Top with
remaining 1/2 cup Colby Jack. Bake until
filling is bubbling and topping is spotty
brown, about 15 minutes. Let cool slightly,
serve.
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