1. Preheat the oven to 350 degrees.

2. In a large pan cook the ground beef until no longer pink and fully cooked. Completely drain of all excess grease, I use a mesh strainer to really get all the grease out. 

3. Return the ground beef to the pan and add 2/3 cup water and the entire taco seasoning packet to coat all of the beef. Bring to a light boil so that the sauce completely thickens, then turn off the heat and spoon the taco meat into a bowl and allow to cool for 10 minutes.

4. While the beef is cooling, start prepping the baking cups. Take 2 of the liners and add them together and place directly on a baking sheet, do not use a muffin tin as it will be too difficult to remove them after baking. Next add 1 and 1/2 tablespoons of the refried beans to the bottom of the liner. See notes above for the correct liners to use. You need to either use aluminum baking ramekins or grease-resistant liners. Do not use standard paper cupcake liners!

5. Next add a little of the corn, then 1 and 1/2 tablespoons of the taco ground beef, pressing down to pack everything together. The baking cup should not be filled all the way to the top. At this point the cup should only be about 3/4 way filled. Now top with shredded cheese, sprinkle with smoked paprika, and top with some crushed tortilla chips. Bake for 15 minutes.

6. Remove from the oven and allow to cool for 5 minutes on the baking sheet, then place them on a plate and let them cool for 10 more minutes.

7. To serve, top with any additional taco toppings you want. They can be warm to the touch, but should not be uncomfortable to hold to walk and eat!