½-pound ground beef
1 onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon kosher salt
dash cayenne powder
1 16-ounce can refried beans
4 10-inch flour tortillas
½ cup salsa
2 cups shredded cheese, such as Monterrey Jack, cheddar or
2 green onions, including green tops, chopped
8 grape tomatoes, diced
1 small jalapeno pepper, minced
¼ cup sour cream
Preheat oven to 350F. Lightly grease a baking sheet.
In a large skillet over medium heat, cook ground beef, stirring to
crumble, until cooked through and no longer pink. Drain excess
grease. Add onion and garlic to the pan, and saute 5 minutes or until
onion is tender. Stir in chili powder, cumin, salt, pepper and cayenne.
Place two tortillas on the baking sheet and cover each with a layer of
refried beans. Scatter half the ground beef mixture over the refried
beans, and top with another tortilla. Bake 10 minutes.
Remove from over, and top each with salsa. Add cheese, tomatoes,green onion and jalapenos. Bake an additional 5 minutes, or until
cheese has melted. Remove from the oven, allow to cool to set, and cut
each into 4 pieces. Serve with sour cream.