Ingredients
Scale
- 1 1/3 cups Randall Pinto Beans
- 1 lb. ground beef
- 4.5 oz jar of diced green chilies
- 1 dozen street taco sized flour tortillas
- 1 packet taco seasoning
- 1 tsp. each onion powder, garlic powder, and ground cumin
- 1 cup shredded Mexican cheese
- Lettuce, diced tomato, sour cream, hot sauce, salsa, and/or diced jalapeños to top
Instructions
- Preheat oven to 400 degrees.
- Bring a skillet to medium high heat on your stove top and brown ground beef until cooked through, 8-10 minutes or when no longer pink. Follow seasoning packet directions to finish. Drain and set aside, no need to wipe pan clean.
- Add Randall Beans into the same pan (liquid included).
- Add diced chilies, onion powder, garlic powder, and ground cumin, stirring well to combine.
- Cook beans over medium heat for 10 minutes, or until most of the liquid is absorbed. As you stir the beans, mash them roughly with cooking utensil to achieve the refried bean consistency. We like leaving some of the beans whole for texture. Set aside when desired consistency is reached.
- While refried beans are reducing, lightly grease muffin tin with non-stick cooking spray.
- Place flour tortillas in the microwave wrapped in damp paper towels and warm for 45 seconds to 1 minute (This step is important to easily fitting tortillas in muffin cups without tearing).
- Push tortillas into muffin cups, pressing the seams where the layers overlap, creating a tortilla cup for filling.
- Cover the bottom of the tortilla cup with a large pinch of cheese.
- Top cheese with a scoop of taco meat, followed by a scoop of refried beans, leaving a little bit of room at the top for additional toppings after baking.
- Place muffin tray in the oven and bake for 8 minutes, or until edges of tortillas are lightly browned.
- Remove from oven and allow to cool before moving cups to serving tray.
- Served topped with more cheese, sour cream, and any other desired toppings.