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1. Preheat oven to 325 degrees F. In a large skillet cook meat until brown; drain well. Stir in the chili powder, cumin, and enchilada sauce; cook until heated through, stirring occasionally. Keep warm.
2. Meanwhile, wrap flour tortillas in foil. Heat in oven about 10 minutes or until warm. Arrange taco shells in a 15x10x1-inch baking pan; add to oven for the last 6 minutes to crisp. Place refried beans in a small saucepan; heat just until warm, stirring occasionally.
3. To assemble, spread a thin layer of refried beans onto a flour tortilla. Fold the tortilla around a taco shell. Fill the crunchy shell with beef mixture and top with cheese, lettuce, tomato, red onion, sour cream, salsa, cilantro, and/or jalapeno chile pepper slices. Repeat with remaining beans, tortillas, taco shells, and fillings.