This recipe is from Betty Crocker's International Cookbook []. Its fun to make and tastes quite good.

Recipe by: Betty Crocker's International Cookbook

Servings: 8

Preparation Time: 0:30

Categories: Mexican, Main Dishes, Beans


1 can Refried beans -- 16 ounce
1 cup peanut oil
8 corn tortillas
1 pound ground beef
1 medium onion -- chopped
1 clove garlic -- crushed
1 can tomato sauce -- 15 ounce
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon crushed red pepper
8 ounces Monterrey jack cheese -- shredded
4 cups lettuce -- shredded
3 medium tomatoes -- sliced or chopped
8 ounces sour cream
Tobasco sauce

Preparing the Dish

Prepare re-fried beans as directed on can.

Cook and stir beef, onion, and garlic until beef is brown; Drain. Stir in tomato sauce, chili powder, oregano, salt, cumin, and red pepper; heat to boiling; reduce heat; simmer uncovered 15 minutes.

Deep fry one tortilla at a time in the peanut oil until crisp. Drain on paper towels. Keep warm in 200 degree oven no longer than 20 minutes.

Place 1/4 cup beans on each tortilla; spread with 1/3 cup meat mixture. Sprinkle on cheese then lettuce. Arrange tomato and optionally avocado slices on top. Top it all off with a dollop of sour cream. Serve with salsa and Tobasco sauce.