Easy Crunchy Taco

Easy Crunchy Taco 2 pounds ground beef 2 big tablespoons chili powder 2 teaspoons salt 1 teaspoon ground paprika ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon ground cumin 2 pinches cayenne powder (optional) 2 pinches chipotle powder (optional) 1 - 16 ounce can refried beans Vegetable oil 15-20 Corn tortillas Taco cheese Preheat oven to 285 degrees. In a large dutch oven or skillet with sides, cook ground beef over medium heat. When meat is no longer pink, drain fat and add chili powder, salt, ground paprika, onion powder, garlic powder, ground cumin, cayenne powder, and chipotle powder. If the meat seems too dry, add ¼ cup water. The spices should become fragrant. Taste meat for flavor, add spices or salt if necessary. Add refried beans to the taco meat. Stirring to combine. Remove meat from heat. Line a baking dish with foil (for easy cleanup). In a large non-stick skillet, heat two tablespoons over medium-high heat. When oil is hot, place one corn tortilla in skillet, place about ¼ cup of taco meat on half the corn tortilla. Fold the tortilla in half. Depending on how big your skillet is, you could cook up to three tacos at a time. Cook tortilla a few minutes, flip towards the fold so the filling stays inside. When tortillas are browned to your liking transfer them to the foiled lined pan. Add a tablespoon or so of oil to the skillet as you cook more tacos. Top all the cooked tacos with some cheese and transfer to the hot oven for 5-6 minutes to melt cheese