Ingredients

The following ingredients have 8 Servings
  • 1 pound ground beef
  • 1 cup onion (chopped)
  • 1 ounce taco seasoning (one packet or a couple of tablespoonfuls)
  • 16 ounces refried beans (about 2 cups)
  • 14.5 ounces condensed cream of chicken soup (don't dilute. You may substitute cream of mushroom or cream of celery)
  • 3/4 cup sour cream
  • 10 large flour tortillas (cut in half)
  • 2 cups mild cheddar (shredded)
  • 1 cup pepper jack cheese (shredded)
  • 1/4 cup cilantro (chopped)
  • 1 lime

Instruction

  • Cook the ground beef and onion in a heavy pan until the beef is cooked through and the onion is tender.
  • Drain and stir in the refried beans and taco seasoning.
  • Squeeze the lime over the beef mixture, add the cilantro, and stir to blend.
  • Set aside.
  • Spray a 13x9-inch baking dish with no stick cooking spray.
  • In a large bowl stir together the soup and sour cream.
  • Spoon some of the sour cream mixture in the bottom of the baking dish.
  • Add a layer of tortillas. Lay them with the flat, cut sides to the sides of the dish to keep them even then add a couple of halves in the middle to cover. This should take about 3 large tortillas.
  • Spread a layer of the ground beef mixture over the top of the tortillas.
  • Top with a cup of the cheese - mixed if using both Cheddar and pepper jack.
  • Repeat layers, starting with sour cream mixture, and finish with the cheese.
  • You may cover the dish at this point and keep it in the refrigerator for up to 2 days until it's time to bake.
  • Preheat oven to 350F.
  • Bake for 20 minutes or until heated through. If it's been refrigerated it may take 30 minutes to heat completely.
  • Let stand for 5 to 10 minutes before serving.