Rinse and sort through the dried beans, removing any debris. Add beans to a large stock pot over high heat and pour in the water.
Bring to a boil, reduce to a simmer, and cover the pot.
Let cook for 1 hour and 30 minutes, stirring every 30 minutes.
When beans are tender, brown the beef until cooked through and drain the fat. Add one packet of taco seasoning to the meat and stir to coat.
Add the meat to the pot of beans, along with the second packet of taco seasoning, diced tomatoes, enchilada sauce, green chiles, onion, garlic, and salt. Add the packet of Ham Flavoring from the bag of beans to the pot. Stir well.
Cover and continue cooking on low for 45 minutes.
Serve with your favorite taco toppings, such as grated cheddar, avocado, sour cream, and tortilla chips.
Preheat oven to 350 degrees. In a large bowl with a whisk or spatula, butter, Nutella, brown and white sugar, eggs, and vanilla until smooth. Stir in the flour, salt and baking soda until a batter forms.
Stir in 3/4 of the chocolate chips and 1/4 cup of the toffee pieces.
Spoon the batter into a oven proof skillet, cast iron or stainless steel that has been sprayed with non-stick spray. Even the batter out and press to within 1/2" of the edges of the skillet - the brownie will spread out, but leave the room between the batter and the sides of the skillet so the edges don't over cook.
Top with remaining chocolate chips and toffee bits. Place in oven and bake for 20-25 minutes or until the edges are set and a toothpick placed in the middle of the brownie comes out clean. (Check - timing depends on the oven)
Let the brownie cool on a wire rack in the skillet until just warm - about 45 minutes. It will still be very soft in the middle, but as it cools, the brownie will set entirely.
Drizzle with additional softened Nutella if desired, or ice cream!