Instructions

• Preheat the oven to 400°F.
• Heat a large saute pan over medium heat.
• Add the ground beef and diced onion to the pan, breaking up the beef into small pieces using a wooden spoon. Cook for 5 to 7 minutes until the beef is browned.
• Drain off all but 1 to 2 tablespoons of accumulated juices. I do this by sopping it up with a dry paper towel.
• Add the garlic, taco seasoning, and salt. Cook for another minute, stirring the seasonings into the meat.
• Make a well in the center of the meat and add the tomato paste, stirring for a minute before incorporating it into the rest of the mixture.
• Add the diced green chiles and stir to combine. Cook for 5 to 7 more minutes.
• While the meat mixture finishes cooking, warm the refried beans in a separate pan so they are easily spreadable. Heat your tortillas so they are pliable, either in the microwave or on the stovetop.
• When the meat finishes cooking, assemble the tacos on a parchment-lined sheet pan by adding a generous smear of refried beans and about ¼ cup of ground beef mixture to one-half of the tortilla. Fold the tortilla in half.
• Repeat for the remainder of your tacos. Spray the tops of the tacos lightly with avocado or olive oil spray.
• Place a sheet pan on top of the tacos and bake for 13 to 15 minutes. This ensures the tops stay closed while cooking.
• Remove the sheet pan off the top of your tacos and set the oven to broil. Broil for 2 minutes so the tacos get nice and crispy, watching closely so they don’t char too much.
• Remove from the oven and serve with toppings/dips of your choice. I used iceberg lettuce, cilantro, tomatoes, and homemade jalapeño crema. ENJOY!