Seven-Layer Tacos With Chicken and Chorizo | Hard Shell Taco Recipe | Rachael Ray

For the beans, heat oil in medium skillet over medium heat, soften onions, garlic, jalapeño peppers, cumin and salt, add ½ cup water and let it absorb. Add beans, cilantro, hot sauce and lime juice. Add to a food processor and process to smooth. Transfer back into the skillet and keep warm on low heat.

For the meat filling, heat oil in a medium skillet over medium-high heat, add chicken and brown and crumble, add cumin, coriander, chili powder, oregano, and salt and pepper, combine well, add chorizo, brown and crumble, add onions, garlic and stir to soften, add water, let it absorb.

For the salsa, in a bowl combine onion, garlic, jalapeño, salt, and lime juice, let stand 10 minutes, add tomatoes and cilantro.

To serve, heat oven to 325˚F and shred cheeses.

Mash the avocados with a bit of chipotle paste and lime juice (to taste). Fill taco shells with cheeses. Bake to toast shells and melt cheese. Fill shells with beans, then meats, lettuce, avocado, salsa, and small dollops of sour cream with chives and serve.