In large skillet over medium heat, cooked and crumble chorizo, onions, peppers and garlic; drain off grease. Stir in refried beans; cook until heat through. Stir in cilantro.
In medium skillet, heat butter over medium heat. Add eggs; salt and pepper to taste. Scramble until set.
Divide chorizo mixture and eggs among taco shells. Top with cheese, salsa and sour cream.
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