Quality ingredients matter so use corn tortillas with minimal ingredients. For best results do not use pre-shredded cheese and when layering the tortillas, some openings are okay. When you pour the bean liquid, be sure to get the corners. - Jenny Jones
- 2 teaspoons oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 pound lean ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt + pepper to taste
- 12 corn tortillas - 5 or 6-inch size
- 15 ounce can pinto beans
- 1 cup liquid (part bean liquid, part water combined to equal one cup)
- 6 ounces cheddar cheese, shredded by hand
- 4 cups shredded lettuce
- 2 cups chopped fresh tomatoes, best if drained
- Preheat oven to 375° F. Grease a 9 by 9-inch baking pan.
- Drain the pinto beans into a measuring cup and add enough water to bring the total liquid to one cup. Set aside.
- Heat oil and saute onions & garlic over med-high heat for 1 minute.
- Add beef and spices. Cook & stir 3 minutes until no longer pink.
- Pour 1/4 cup of bean/water liquid into the pan to coat the bottom.
- Make 3 layers (cutting or tearing tortillas to fit) in this order: 3 tortillas + meat + drained beans + bean liquid + cheese.
- Top the third layer with the 3 remaining tortillas.
- Cover tightly with foil and bake for 20 minutes.
- To serve, top with lots of shredded lettuce and tomato, or serve them on the side.
Note: There's lots more on this recipe in my blog, Click here.