Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped (may sub 1 ½ tsp onion powder)
- 1 ½ pounds lean ground beef
- 6 garlic cloves, minced (or 1 tsp garlic powder)
- 1 tablespoon chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 16 oz. can refried beans
- 1 ½ cups salsa
- ½ cup water
- 1 4 oz. can mild chopped green chilies
- 20 6-inch corn tortillas (cut 12 in half)
- 2 cups freshly grated Monterrey Jack cheese
- 2 cups freshly grated sharp cheddar cheese
- 1 ½ cups salsa, divided
- 1 1/2 cups sour cream
- 4 oz. cream cheese, softened
- ½ cup salsa verde
- pinch of salt
Instructions
- Preheat oven to 350°F. Lightly grease a deep 9×13-inch pan.
- Heat olive oil in a large skillet. Add onions and cook for 2 minutes.
- Add ground beef and cook until browned. Drain grease.
- Return to heat. Add garlic, seasonings, and tomato paste. Cook 1 minute.
- Stir in refried beans, salsa, water, and green chilies. Cook until combined.
- Whisk sour cream, cream cheese, salsa verde, and salt for creamy filling.
- Combine cheeses in a separate bowl.
- Optional: Char tortillas lightly for texture.
- Spread ½ cup salsa in baking dish. Layer tortillas to cover.
- Spread ⅓ creamy filling, 1 cup cheese, and ⅓ meat mixture. Repeat layers twice.
- Top with tortillas, remaining salsa, and cheese.
- Cover and bake 30-40 minutes until bubbly. Rest 10 minutes before serving.
Notes
- Use medium-hot salsa for balanced flavor.
- Charring tortillas prevents sogginess.
- Let stand before cutting for cleaner slices.
- Top with fresh veggies and sour cream if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 5g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg