In a bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt. Cut in 2 tablespoons of lard or shortening until the mixture resembles coarse crumbs. Gradually add about ¾ cup of water, mixing until a dough forms. Knead it on a lightly floured surface for 5 minutes until smooth, then let it rest for 10-20 minutes, covered with a damp cloth.

Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add 1 pound of ground beef, browning it thoroughly, about 5-7 minutes, breaking apart any clumps. Once cooked, drain excess fat, add taco seasoning, and ¼ cup of water. Simmer for about 5 minutes until the liquid evaporates, mixing in 1 cup of black beans, 1 cup of corn, and 1 cup of chopped tomatoes. The filling should be warm and well-combined.

Divide the rested dough into 8 equal portions, rolling each into a ball. Using a rolling pin, flatten each ball into a thin circle about 6-7 inches in diameter. For an authentic spooky shape, press the dough into a skull-shaped pan, ensuring it hugs the sides well for a complete skull form. This will take about 5 minutes for all portions.

Preheat your oven to 350°F (175°C). Carefully fill each tortilla skull with a generous scoop of the warm taco mixture, followed by a sprinkle of shredded cheddar cheese. Fold the edges of the tortilla over the filling, pinching the seams well to seal securely. This step can take about 10 minutes to ensure every skull is filled perfectly.

Once your Burrito Skulls are filled and sealed, place them in the preheated oven. Brush the tops with an egg wash made from one beaten egg for a beautiful golden finish. Bake for 24-26 minutes until the dough is golden brown and crispy. Keep an eye on them for that delightful golden color, signaling they’re ready to come out.

Allow the Burrito Skulls to cool slightly in the pan for about 5 minutes before gently removing them. Serve warm on a spooky platter alongside your favorite dips like sour cream, guacamole, and salsa.