Ingredients
4 flour tortillas (8 inches)1/4 cup vegetable oil1/2 pound ground beef1 medium onion, chopped1 garlic clove, minced1 can (16 ounces) refried beans1 can (4 ounces) chopped green chilies, drained1/3 cup salsa1/4 teaspoon salt2 cups shredded Monterey Jack cheeseToppings: shredded lettuce, diced tomato, sour cream
Preparation
In a large skillet over medium heat, cook tortillas, one at a time, in oil until lightly browned and puffed, about 30 seconds on each side. Drain on paper towels. In the same skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in beans chilies, salsa and salt. Place one tortilla in an ungreased 9-in. pie plate. Top with a fourth of the bean mixture. Sprinkle with 1/2 cup cheese. Repeat layers three times. Bake, uncovered, at 350° for 30 minutes or until heated through.
Let stand for 5 minutes. Cut into wedges. Garnish with toppings of your choice.
