I don't really use a recipe, but I always use ground beef, beans, chopped onions, chile powder, paprika, coriander, salt, garlic and a small can of tomato sauce. And I add a small amount of masa harina toward the last part of cooking. I might be leaving something out, not sure.
That sounds good.
I like the fact that it's on a plate, skipping the shells entirely.
Everything between and including the chili powder to the Worchestershire (which I usually just call "wuss") and plus the garlic would also be a good start for flavoring something else.
HEY - I learned on NPR Science Friday this evening that the main health benefit of garlic comes from a reaction when the garlic is crushed. They recommended letting the garlic sit for about 10 minutes after you crush, press, or slice it before you apply heat to it. This allows the reaction to last longer.
The interview was with the author of 'Eating On The Wild Side:' A Field Guide To Nutritious Food'.