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Preheat oven to 325°F. In a large skillet, cook meat until brown; drain well. Stir in chili powder, cumin and enchilada sauce; cook until heated through, stirring occasionally. Keep warm.
Meanwhile, place refried beans in a small saucepan; heat just until warm, stirring occasionally. Wrap tortillas in foil. Heat in the oven for about 10 minutes or until warm. Arrange taco shells on a large baking sheet; add to oven for the last 6 minutes to crisp.
To assemble, spread a thin layer of refried beans onto a tortilla. Fold the tortilla around a taco shell. Fill the crunchy shell with meat mixture and top with cheese, lettuce, tomato, onion, sour cream, salsa, cilantro and jalapeños. Repeat with remaining beans, tortillas, taco shells, filling and garnishes.