Categories: Mexican
Ingredients
- 1 lb. ground beef
- 1/2 cup red enchilada sauce
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp ground chipotle chile pepper
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 16 oz. can refried beans
- 4 oz. can diced green chiles
- 8 (10-inch) flour tortillas
- 2 cups shredded Cheddar-Jack cheese blend, divided
- Pico de gallo, sour cream, sliced avocado, sliced radish and fresh cilantro, to serve
Directions
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Preheat oven to 350.
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In a 10-inch ovenproof skillet, cook beef over medium heat until browned and crumbly; drain. Transfer to a large bowl; stir in enchilada sauce, salt, cumin, chipotle chile pepper, chili powder and black pepper. Wipe skillet clean.
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In a medium bowl, stir together refried beans and green chiles.
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Cut 3 tortillas in half. Line sides of skillet with halved tortillas, rounded edges up. Place 1 tortilla in bottom of skillet. Spoon half of beef mixture onto tortilla, and sprinkle with 1/2 cup cheese. Top with another tortilla, and spread half of bean mixture on top. Repeat layers once. Top with remaining tortilla and sprinkle with remaining 1 cup cheese.
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Bake until hot and bubbly, about 20 minutes. Let stand for 10 minutes. Serve with pico de gallo, sour cream, avocado, radish and cilantro.