½cangreen chilis (green chilli in British English)
1tablespoonchili powder (chilli powder in British English)
¼teaspoongarlic powder
¼teaspoononion powder
¼teaspoonred pepper flakes - crushed
¼teaspoondried oregano
½teaspoonpaprika
1teaspoonground cumin
1teaspoonSea salt
1teaspoonground black pepper
20smallhard taco shells
2cupsColby Jack cheese - shredded
Instructions
Heat about a tablespoon of extra virgin olive oil in a large skillet and add onion. Sweat for about 3 minutes. Add pork and chorizo and brown, breaking up with a wooden spoon. Cook until the meat is broken up into small bits and cooked through. Drain completely.
Add the beans, tomato sauce, green chillies (add the whole can if you like more spice), and seasoning. Simmer until all is combined and thick, almost paste-like. Line a baking dish, or two, with the hard taco shells sitting upright.
Bake the tacos at 400 degrees Fahrenheit for 10 to 20 minutes or until the cheese is melted.
Serve with sour cream and a diced up tomato (with a few extra chilis and a little cilantro if you’re feeling ambitious).
To reheat as leftovers: preheat the oven to 350 degrees and put tacos in while the oven is preheating. After about 5 minutes at full temp, crank the oven up to 400 degrees and bake for another 5 minutes or until the filling is heated through. Be sure to keep an eye on them, so the cheese doesn’t get overly brown.