Place a rack in the bottom position, and preheat your oven to 200f (95c).
Spread about 1.5 tablespoons of refried beans over a flour tortilla.
Place a taco shell on top.
Chef’s Note: I’m using the taco shells with the flat bottoms, but any hard taco shell will do quite nicely.
Wrap the flour tortilla around the taco shell.
Repeat for the other taco, and about five minutes before all the other ingredients are cooked, place them in the preheated oven.
Chef's Note: We don't want to cook the tacos; just warm them up a bit. If you leave them in the oven too long, the crispy inner shell will get soggy. So, just about five minutes in the oven is all they need.
Add the chorizo to a sauté pan over medium heat.
Stir, breaking up the meat with a wooden spoon, until fully cooked, about 6 to 8 minutes.
Drain on paper towels, and reserve.
Remove all but 1 teaspoon of the oil/grease from the pan, and add the onions.
Sauté the onions until soft, about 4 to 6 minutes.
Add the garlic, and sauté until fragrant, about 1 minute.
Return the sausage to the pan, add the mustard powder,and stir to combine.
Chef's Note: The mustard powder acts as a flavor binder between the chorizo and the eggs.
Add the eggs, and cook until barely set, about 2 minutes.
Remove the pan from the heat.
Chef’s Tip: The eggs will continue to cook from their internal heat. This is known as carry-over cooking.
Remove the taco shells from the oven.
Divide the egg/chorizo mixture among the taco shells.
Add the lettuce and tomato.
Top with about a tablespoon of salsa, or to taste.
Add the cheese.
Chef’s Note: Sour cream, black olives, or anything else you choose, are optional.