Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic and next 6 ingredients (through black pepper); sauté 1 minute, stirring constantly. Add beef; cook 3 minutes or until browned, stirring to crumble. Remove beef mixture from pan using a slotted spoon; drain on paper towels. Return beef mixture to pan; stir in tomato sauce. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Spread 2 tablespoons beans evenly over 1 side of each flour tortilla; sprinkle each with about 2 tablespoons cheese. Place tortillas on a baking sheet; broil 2 minutes or until cheese melts. Carefully wrap 1 tortilla around 1 hard taco shell, pressing gently until cheese sticks to shell. Repeat procedure with remaining tortillas and shells. Spoon about 1/4 cup beef mixture into each shell; top each with 2 tablespoons lettuce, 2 tablespoons tomato, and 1 tablespoon sour cream.
I tried this recipe as a part of the Cooking Light Diet, it is a very popular recipe on the Facebook support group for people who subscribe to the diet. EVERYONE in my house liked this recipe! The seasoning for the beef is beyond delicious and will be my go-to seasoning for taco meat from now on. One taco is enough--I normally eat two--but the teens in my house ate several.
My teen isn't a big fan of the beef so I heat up some black beans for her then hubby and I split the beef - one double taco and one soft taco. Very tasty. I used half a fairly large jalapeno and it wasn't too spicy at all. Next time I'll use the whole pepper.
I used my own homemade taco seasoning but otherwise followed the recipe. Tasty - and very filling - but for me the refried beans kind of overshadowed the meat. I would make these again just for the technique (brilliant! I hate when the crunchy shells completely fall apart with the first bite), but I might cut back on the beans or even omit them altogether and just use the melted cheese alone as the "glue."