2 pounds (900 g) ground beef
2 teaspoons (8 g) salt
1 tablespoon (8 g) chili powder
2 teaspoons (5 g) cumin
1 teaspoon (1 g) oregano (preferably Mexican)
2 cloves garlic, minced
1 jalapeno, seeded and minced
1 14-ounce can (400 g) diced tomatoes (fire roasted if possible)
1 tablespoon (8 g) cornstarch
BOWLS:
8 corn tortillas
1 16-ounce can (450 g) refried beans
TOPPINGS (optional):
Fresh tomatoes, diced
Shredded cheddar cheese
Shredded lettuce
Sour cream
Black olives, sliced
Place first nine ingredients (beef through cornstarch) in a 4-quart slow cooker and stir until thoroughly combined. Cook on low for 5 hours.
After 4½ hours, preheat oven to 375 degrees Fahrenheit.
Wrap four stacked corn tortillas in a slightly damp paper towel and microwave for 30 seconds. Repeat with the remaining tortillas.
Spray the backside of a 12-cup muffin tin with cooking spray. Settle tortillas into the gaps between each group of four cups to create a wavy bowl. Bake for 15 minutes. Cool slightly before filling. Repeat with the remaining tortillas.
Pour refried beans into a microwave-safe bowl and heat in the microwave oven for 3 to 4 minutes, stirring halfway through.
Assemble bowls: Scoop a spoonful of beans into the bottom of each bowl and top with meat. Top as desired with tomatoes, cheese, lettuce, sour cream and olives. Repeat for as many taco bowls as needed.
Tip: If you like your tacos spicy, replace the diced tomatoes with a jar of chunky salsa.