Southwestern Tacos and Shots…

  • Author: The Kitchen Whisperer

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  • 1lb lean ground beef (or turkey)
  • 2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cumin
  • Salt, to taste
  • 3/4 cup water
  • 1 can drained green chilies
  • 12 taco shells
  • 1 can refried beans
  • couple dashes of Tabasco sauce or hot sauce (depending on how hot you like it)
  • 1/4 cup water
  • Toppings
  • Sour Cream
  • Shredded Sharp Cheddar
  • Diced Tomatoes
  • Diced Green Onions
  • 1 avocado cut up and “mushed” with just a VERY light drizzle of lemon juice (so it doesn’t turn brown on you)
  • Shredded Lettuce


  1. Brown the meat in a saute pan over medium heat all the while breaking it up so you do not have big chunks
  2. Drain the excess grease and discard.
  3. Place the meat back in the pan and add in the chili powder, garlic powder, cornstarch, cumin and salt; stir.
  4. Add the water and turn the heat to high as you want this to come just to a boil.
  5. Once it comes to a boil, add the green chilies and reduce to simmer for 5 minutes or until the mixture has thickened and there is little ‘water’.
  6. While the meat is simmering heat the shells on a tray at 350 for 5 minutes laying them on their sides just so the edges overlap. Watch so you do not burn them.
  7. In a small sauce pan add in the refried beans, the hot sauce and water.
  8. Heat the beans on medium-low until warmed through.

To Assemble

  1. Take warm shell and put a layer of beans down
  2. Next add a layer of smushed avocado
  3. Add the lettuce
  4. Next add the cheese and sour cream
  5. Then a few spoons of the meat dispersing evenly
  6. Add the tomatoes, green onions a tad more cheese and a small dollop of sour cream
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