1 lb. lean ground beef, cooked and crumbled and seasoned with taco seasoning
1 (16 oz.) can refried beans
1 Tbsp. taco seasoning
queso (we like Tostito's brand salsa con queso)
12 small flour tortillas
Spray a muffin tin with some non-stick cooking spray. This recipe makes 12 enchilada cups. Now cut some circles out of your tortillas. I used the top of one of those hospital mugs and just cut around it with a knife. You want your tortilla circles to line the muffin tin like a baking cup, so it lines the bottom and the sides, but if they are really over-sized you might get some burnt tortillas. I left just a little bit of overhang so it would hold all the filling. Now make your refried beans and taco meat. Add the refried beans and 1 Tbsp. of taco seasoning and cook over medium low heat until hot. Spoon a small amount of refried beans into the bottom of each tortilla cup. Next spoon in some queso on top of the bean mixture. Now add some beef on top of the queso. I made a pound of ground beef and had exactly enough for 12 enchilada cups. Bake filled enchilada cups for 20 minutes in a 350 degree F oven. Remove from oven and top with a little shredded cheese. Return to oven and bake another 7-10 minutes or until cheese is melted. Serve hot and enjoy!