2 lbs. ground beef
1 yellow onion, super fine dice
2 cloves garlic, minced
2 15 oz. cans of refried beans
1 15 oz. can of fire roasted tomatoes, blended in blender
1 4 oz. can of green chiles
3/4 cup of store-bought salsa
3 Tbsp. of Ortega taco seasoning
4 – 5 cups of Lipton rice
1 lb. Kraft mild cheddar cheese, grated
6 to 8 flour tortillas
Daisy sour cream
Preheat oven to 350 degrees F.
Make the Spanish rice ahead of time.
In a large frying pan, brown the ground beef and onion until no longer pink. Break up the ground beef as it cooks. Drain excess grease.
Add the garlic, fire roasted tomato, salsa, taco seasoning, and green chiles. Stir until well combined. Add 1/2 cup of water if the mixture seems dry and you need moisture to dissolve the taco seasoning.
Add the refried beans and stir until combined. Simmer for 20 minutes.
Use an ovenproof 9 x 13 dish or larger.
Place a thin layer of bean/beef mixture to cover the bottom of dish.
Place a layer of flour tortillas on top of it. It’s fine if they over lap a bit. Cut small pieces of tortilla to fill in any gaps.
Next place a thin layer of spanish rice over the tortillas, followed by another layer of the bean/beef mixture. The add a layer of cheese on top of the bean/beef mixture.
Now repeat the layers until you fill the dish. Always end with the bean/beef layer topped with a final layer of cheese. Place a bit more cheese on the final layer so it’s nice and cheesy.
Place in the oven at 350 degrees F., uncovered for 20 to 30 minutes or until everything is pipping hot and the cheese is melted and bubbly.
Serve with your favorite garnishes like sour cream and guacamole!