Ingredients:
- 1½ teaspoons canola oil
- ½ cup onion (diced)
- 1 tablespoon garlic (minced)
- 1 tablespoon jalapeño pepper (minced)
- 1½ teaspoons chili powder
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- 1/8 teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 ounces 90% lean ground beef
- 2 tablespoons unsalted tomato sauce
- ½ cup refried beans
- 4 (6 inch) flour tortillas
- ½ cup Mexican-blend cheese or cheddar cheese (shredded)
- 4 hard taco shells
- ½ cup iceberg lettuce (thinly sliced)
- ½ cup tomato (diced)
- ¼ cup sour cream
Directions
Preheat broiler to high.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic and next 6 ingredients (through black pepper); sauté 1 minute, stirring constantly.
Add beef; cook 3 minutes or until browned, stirring to crumble.
Remove beef mixture from pan using a slotted spoon; drain on paper towels. Return beef mixture to pan; stir in tomato sauce. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Spread 2 tablespoons beans evenly over 1 side of each flour tortilla; sprinkle each with about 2 tablespoons cheese.
Place tortillas on a baking sheet; broil 2 minutes or until cheese melts. Carefully wrap 1 tortilla around 1 hard taco shell, pressing gently until cheese sticks to shell. Repeat procedure with remaining tortillas and shells.
Spoon about ¼ cup beef mixture into each shell; top each with 2 tablespoons lettuce, 2 tablespoons tomato, and 1 tablespoon sour cream.
