1) Cook low and slow.
2) Brown the beef until it's just done (until you think "that needs to cook a bit more" if you were eating it for tacos). Add in taco seasoning.
Add in what you like. I added green onion, olives, tomatoes, and cilantro.
3) I have no brand loyalty. Use smaller taco shells.
4) That pic looks sick. Spray the bottom of the cooking pan -or you'll wish you had. Add a thin layer of something wet. I have the verde sauce and some salsa here. Just enough to cover the bottom.
5) Fill the tacos with what you want. I add a slice of green chili to each one.
6) Layer the tacos so they fit into each other. If you want the dish to come out very enchiladaish, stop here and then top.
7) I'm too cheap to not use everything, so I wedge the rest of the stuff in. Fill in the gaps with left over meat and peppers, but don't overdo it. The most important thing is to make sure that YOU PUT THE SAUCE OVER ALL OF THE SHELLS. I used verde, but you can just use salsa or enchilada sauce (I don't like enchilada sauce, hence the verde).
8) Top with as much cheese as you want. Cover with foil and bake slow until heated through.
This method is great for sour cream, chicken enchiladas. You can get a roasted chicken from the store and shred. Add sour cream, onion, seasoning and fill the taco shells. Top with verde and jack cheese and bake slow to heat.
Not exactly spectacular plating here, but cover any sins with sour cream.
*I'm not sure what possessed me to post this. I've been digging through recipes for the last couple of weeks, stuck in a cooking rut.
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