Adapted from epicurious.com
1 pound ground chuck
1 yellow onion, finely chopped
2 large cloves garlic, minced
1-1/2 cups homemade refried beans
1 jar (16 ounces) salsa
1 cup shredded sharp cheddar
1 large jalapeño, seeded and finely chopped
12 small corn or flour tortillas
Various toppings such as: tomatoes, shredded lettuce, sliced black olives, avocado, cilantro, chopped onion, and sour cream
In a large skillet over medium-high heat, stir beef and onion until brown and cooked through, about 6 minutes. Add garlic, stirring frequently, 1 minute. Drain excess oils and transfer to a slow cooker. Stir in beans, salsa, cheddar, and jalapeno. Cover and let simmer until mixture is cooked through and bubbling, 3 to 4 hours on high or 5 to 6 hours on low. Stir and serve over warmed tortillas; top with tomatoes, lettuce and a dollop of sour cream; garnish with cilantro. Add hot sauce, if desired.