Stoked at Home

0 Brown the meat in a pan- Once the meat is almost done add the seasoning and continue cooking. Drain the fat and then add in 1/3 cup of enchillada sauce. Cook for 2-3 more minutes.
1 Take your taco shells out of the package and stand them up straight in two rows of six in a 9 x 13 baking dish.
2 Preheat the oven to 400 degrees and warm up the refried beans- I usually just pop them in the microwave for about 90 seconds.
3 Using a spatula, stuff the shells with the beans. This something you will have to eyeball- I usually just use enough to cover the bottom of the taco shell. If you have any leftover at the end, just stuff them some more. Use it all!
4 Next add the ground beef. Again, you will have to eyeball this. Stuff them pretty full and use all of the meat.
6 Fill the tacos up with cheese.
7 Pop them in to the oven to bake for 12-15 minutes. The crispier, the better, but don't let them burn.
8 Let them cool for at least 5 minutes. They need time to cool down or they will fall apart.