Ingredients
16 corn tortillas
2 tsp. olive oil
1 lb. Ground Beef
1 can Refried Beans (I used a “zesty salsa” variety)
1/4 cup water
1/2 vidalia onion - chopped
4 green onions (white and green parts) chopped
2/3 cup salsa (I used La Victoria’s - medium spice)
1 cup shredded cheddar cheese
1/4 cup french feta*
Chipotle and/or Habanero sauce
1 cup cherry tomatoes, chopped (room temperature)
Avocado
1/2 cup Sour Cream
*Feta was noted in the Bon Apetit recipe, and I happened to have some. I used a small amount (maybe 2 tbsp.). I’m not sure how much it affected the flavor.
Preparation
Use 1 tsp. olive oil to lightly brush front/back of all tortillas. Heat a frying pan and place tortillas one at a time in the pan, turning frequently, until soft (about 20 seconds per side). Set aside. In same pan, heat other 1 tsp. of olive oil and add chopped vidalia onion. Saute until tender. Add ground beef and 1/3 cup of salsa. Add additional chipotle and/or habanero sauce to suit your own taste. Simmer until meat is just cooked through. Set aside. In saucepan heat refried beans and water. Adding additional habanero and/or chipotle sauce as desired. Set aside. ASSEMBLY: Using 13x9 baking dish, layer as follows: Layer 6 corn tortillas on the bottom of baking dish. Spoon 2/3 meat mixture on top, and add about 1/3 of the chopped green onions Layer 6 more tortillas Spoon all refried beans on top - spreading across. Add remaining 1/3 meat on top of beans. Sprinkly 1/3 more of green onions on top. Layer remaining tortillas on top(I chopped mine into quarters to provide a more open cover). Sprinkle 1/2 shredded cheddar (and feta if you have it on hand) on top. Cover with foil and bake for 15 minutes at 350 in a preheated oven. Remove foil and bake for another 5 minutes. While that bakes, mix 1/2 cup sour cream with a few drops of chipotle/habanero sauce. Also, prep garnish at this time. TO serve: Garnish with cherry tomatoes, avocado, remaining green onions, cheddar cheese, and a dollop of spicy sour cream.
