Mini Taco Bowls

• 12 Burrito style tortilla shells
• 1 1/2 lb Ground beef
• 16 oz Can refried beans
• 15 oz Can black beans
• 1 1/2 envelope Taco seasoning (1.25oz)
• 1 cup Water
• 8 oz Mexican-style or Taco-style shredded cheese
• 2 cup Shredded lettuce
• 16 oz Fresh salsa
• 8 oz Guacamole
• 16 oz Sour cream

1. Rinse black beans and set aside to air dry.
2. Cut flour tortillas into quarters, making 4 triangular pieces.
3. Press each tortilla piece into the cups of a muffin or cupcake pan, filling 24 cups for the first batch.
4. Heat oven to 375F.
5. Mix together 1 cup of water and 1 1/2 packets taco seasoning.
6. Set aside.
7. Cook ground beef until brown and tender.
8. Drain and remove fat/oil.
9. Add 2/3 of seasoning mixture to beef and set aside remaining 1/3.
10. Cook beef and seasoning on medium heat until thickened, stirring occasionally.
11. Set aside beef, keeping warm.
12. In a saucepan, heat refried beans and remaining 1/3 of seasoning mixture, on medium heat until well combined and hot.
13. Set aside.
14. For first batch, fill each tortilla cup with the seasoned ground beef.
15. Sprinkle shredded cheese atop beef.
16. Bake for 8 to 10 minutes, or until cheese is melted and tortillas turn golden brown.
17. Allow to cool for 1 to 2 minutes, then remove from pan and place on cooling rack.
18. Press remaining tortilla pieces into pan cups.
19. Spoon refried beans into tortilla cups, add the black beans and top with cheese.
20. Bake 8 to 10 minutes or until cheese is melted and tortillas are golden brown.
21. Top each taco cup with shredded lettuce, fresh salsa, guacamole and sour cream.
22. Best when served immediately.

tortilla, ground beef, beans, black beans, water, cheese, shredded lettuce, fresh salsa, guacamole, sour cream

Taken from cookpad.com/us/recipes/358488-mini-taco-bowls (may not work)