Ingredients:

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water
  • 10 corn tortillas
  • 2 tbsp vegetable oil
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup refried beans
  • 2 cups shredded iceberg lettuce
  • 1 cup diced tomatoes
  • 1/2 cup sour cream
  • 1 medium avocado, sliced

Instructions:

  1. Brown the ground beef in a skillet over medium-high heat until seared. Stir in chili powder, cumin, garlic powder, salt, and pepper. Pour in water and simmer for 3–5 minutes until liquid reduces into a thick glaze.
  2. Preheat oven to 400°F (200°C). Arrange corn tortillas on a baking sheet in a single layer, lightly brush both sides with vegetable oil, and sprinkle with a pinch of salt.
  3. Spread a thin layer of refried beans on each tortilla, add a scoop of seasoned beef, and top with shredded cheese.
  4. Bake for 10 minutes, or until the cheese is bubbling and the tortilla edges are toasted and rigid.
  5. Remove from oven and top with shredded lettuce, diced tomatoes, avocado slices, and a dollop of sour cream.