Cook 4tb butter and 1 cup brown sugar together until amber-colored and nutty-smelling, about 4-5 minutes. Whisk in warm milk. Temper 4-5 and 1/2tsp salt with 1/2 cup mixture, add back to pot and simmer until thickened. Whisk in 1tsp vanilla and Kahlua. Pour into serving bowls or cups, cover and chill overnight.
Toss 9-12 and remaining 1/8tsp salt and bake at 350 degrees for 10-15 minutes.
Whip 13-14 with remaining vanilla. Divide cream and pecans over puddings and serve.
Cover tortillas with a damp paper towel and microwave for 30 seconds. Spray with olive cooking spray. For each tortilla arrange 4 3in balls of aluminum foil on a baking sheet and drape them over, pinching corners together. Bake at 425 degrees for 10-15 minutes.
Meanwhile, cook onion for 5 minutes. Cook beef until only slightly pink. Add 6-8 and bring to a simmer. Mix cornstarch with 1/2tsp water, add to mixture and cook until thickened.
Toss 10-16 and add to tortilla bowls. Top with beef and cheese.
Cream 8tb butter with 1tsp vanilla and 3-4. Beat in sugar. Beat in egg. Alternately fold in 7-9 and 2tb sour cream.
Place 4tb rounds 1/4in thick and 4-1/2in across about 2in apart. bake at 400 degrees for 10 minutes and cool for 1 hour.
Melt 2tb butter and mix with 2tb sour cream, 1/4tsp vanilla and 1-1/4 cup powdered sugar. Dip halfway and let harden. Melt remaining butter with chocolate, mix in remaining ingredients and dip other half.