Ingredients

• 1 can refried beans
• 1 lb extra lean ground beef (or turkey)
• 1 large onion, chopped
• 1 large bell pepper chopped
• 8 oz mushrooms, coarsely chopped
• 1 can green chilis
• 2-3 cloves garlic, finely chopped
• 2-3 TBS chili powder
• 1 TBS cumin
• 1-2 tsp garlic powder
• 2-3 TBS tomato paste
• 2/3 c shredded f/f or l/f cheese

Directions

1. eheat oven to 450. Take a flat casserole dish, spray with cooking spray and spread refried beans on the bottom. Season with salt and pepper and bake for 15 minutes.

2. Meanwhile, saute meat, onions, bell pepper, garlic (season with S&P) until onion begins to soften and meat beings to brown. Add mushrooms and cook until they’ve released their water and meat is thoroughly browned. Drain fat and add all spices, and cook for about 2-3 minutes until spices toast. Add green chilies and tomato paste, along with a little bit of water, if needed. The mixture should be moist but not runny.

3. Take the casserole dish with the beans, pour mixture on top and top with cheese (sometimes I add olives and green onions at this stage). Bake in the oven for another 10 minutes or until the cheese is melted and just starts to bubble. Serve with generous heaps of lettuce as a bed (romain, red leaf and iceberg work really well here), and garnish with garnishes of your choice.

4. Garnish – any, all work well: chopped green onions, chopped black olives, l/f, f/f sour cream, chopped lettuce and tomatoes, chopped cilantro, chopped white or bermuda onion, salsa

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