Heat a large fry pan over medium heat. Once hot, pinch small piles, around 2 tbsp, of cheese into rounds in the pan and allow to cook and crisp
up until the cheese has nearly stopped bubbling, about 2 minutes per round. Fold each cheese round over a wooden spoon to create a taco shell
shape, them set on paper towels to cool and drain. Repeat until all the cheese has been used.
In a medium fry pan over medium high heat, add the ground beef and cook, breaking up the beef, until browned, around 5 minutes. Add the tomato
paste and stir until thoroughly incorporated.
Stir in the diced tomatoes and Heartbreaking Dawns 1542 Southwest Habañero Sauce,
then sprinkle with the seasonings and stir until the liquid is absorbed, around 1 minute. Add both beans and stir until incorporated. Adjust
seasoning if necessary.
Spoon hearty amounts of the chili into each cheese taco shell and serve immediately!
In a large skillet over medium heat, heat oil. Add bell pepper and onion and cook until tender, about 1 minute.
Stir in garlic and tomato paste and cook until fragrant, about 1 minute more.
Add ground beef and cook until no longer pink, about 6 minutes.
Add Worcestershire sauce, tomato sauce, Melinda's Jalapeño Ketchup Tangy & Spicy , brown sugar and apple cider vinegar. Season with salt and pepper and simmer until the mixture has thickened, about 15 minutes.