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1
Brown beef (and chorizo if desired)in olive oil. Add the onions, garlic, cumin, white pepper, red pepper flakes, black pepper, and salt. Add chipotle powder if used. When the beef (and chorizo if used)has browned, add thee taco seasoning and water and stir in well. Now add the refried beans and chili beans and mix in well. Do not drain the chili beans. (Additional water may be used if the mixture is too dry). Simmer for 10 minutes to allow the beans to heat and the flavors to blend.
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2
Soften tortillas with steam, hot oil, or warm water. Coat 8 large ramekins or a muffin pan with large cups with cooking spray (Pam). Shape the tortillas into cups in the ramekins or muffin pan. If water was used to soften tortillas, lightly coat them with oil.
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3
Place the shaped tortillas in an oven pre-heated to 400 deg. F. Bake for 7 to 10 minutes until tortillas are browned.
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4
Remove shaped tortillas from oven and fill with the hot beef/bean mixture. Top each with shredded cheese. Return to oven for 3 to 5 minutes to melt the cheese. Cool for about 3 minutes then remove them from the ramekins or muffin pan. Place them on serving dishes and enjoy.
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5
This dish has a moderate zing so the faint of heart may not enjoy it.
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6
May be served with Pico de Gallo or a lettuce & tomato salad or Spanish rice.
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7
Also, these could be topped with a zesty red or green salsa if desired.
