1 pound ground beef
1 (16 ounce) can refried beans
4 strips lettuce
1 (8 ounce) can sour cream
1 (6 ounce) can black beans, with liquid
1 (2 to 3 in. strip) taco, baked
1 (1 ounce) package shredded Mexican cheese
6 (15 ounce) cans refried beans, divided
1 (4 ounce) can sliced green chiles, divided
1 (8 ounce) can salsa
6 (6 ounce) cans tomato sauce
In large skillet over medium heat, brown the ground beef and drain off liquid. Reduce heat to low and place 3 strips of lettuce onto a piece of aluminum foil. Place his sides with 1 1/2 cup of the refried beans in the skillet. Repeat with remaining ingredients and refried beans.
Flatten with a fork and partially roll into taco shape. Place up to a quarter inch from the center edges of each taco.
Place rolled taco up side down in a large serving dish and top with cheese and half of the salsa. Pour remaining refried beans and remaining refried beans into skillet.
Pour 1/4 cup of the salsa over each taco and top with half of the black beans. Repeat with remaining ingredients. Serve and garnish.