• Brown meat in non-stick skillet. When no longer pink, drain and add a few spoons of the picante sauce to the meat. Just enough to make it ‘wet’.
• In another non-stick skillet, over medium-low heat, begin “frying” the taco shells for approximately 1-2 minutes on each side. (This depends on how crunchy you want your crust.)

To assemble:

• Place one taco shell crust on the plate, spoon 1-2 Tablespoons of refried beans onto the crust. Smooth to edges.
• Top with second crust. Spread 1-2 Tablespoons of picante sauce on top to edges. Top with ground meat mixture.
• Sprinkle with cheese and place under broiler for 2 minutes or until cheese just begins to melt.
• Top with onions, olives and tomatoes or any other toppings.