Heat a large fry pan over medium heat. Once hot, pinch small piles, around 2 tbsp, of cheese into rounds in the pan and allow to cook and crisp up until the cheese has nearly stopped bubbling, about 2 minutes per round. Fold each cheese round over a wooden spoon to create a taco shell shape, them set on paper towels to cool and drain. Repeat until all the cheese has been used.

In a medium fry pan over medium high heat, add the ground beef and cook, breaking up the beef, until browned, around 5 minutes. Add the tomato paste and stir until thoroughly incorporated.

Stir in the diced tomatoes and liquid, then sprinkle with the seasonings and stir until the liquid is absorbed, around 1 minute. Add both beans and stir until incorporated. Adjust seasoning if necessary.

Spoon hearty amounts of the chili into each cheese taco shell and serve immediately!