For the refried beans:
1 diced onion
4 roughly chopped cloves of garlic
1 cup pinto beans
1 cup chicken stock
1 tbsp cumin
1 tsp cayenne pepper
1 tsp smoked paprika
1 tbsp lime juice
For the red enchilada sauce:
2 tbsp olive oil
2 tbsp all purpose flour
1/4 cup paprika
2 cups chicken stock
1/2 tsp garlic powder
For the Meat:
1 lb ground beef
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp salt and pepper
1/2 cup shredded Mexican blend of cheese
4 flour tortillas
1 cup cooking oil
1 diced tomato
1 cup shredded Mexican blend cheese
1/4 cup chopped green onions


To begin, prepare the refried beans as follows:
1 tablespoon olive oil, heated in a skillet or pot

Sauté the onions and garlic for about 5 minutes on medium heat, or until the onions are tender.

Turn the heat to high and add the pinto beans and chicken stock. When the mixture begins to boil, stir in the lime juice well.

Remove the pinto beans from the heat and purée or mash them with the back of a fork or an immersion blender. Set aside after seasoning with salt and pepper.

To make the enchilada sauce, heat the olive oil in a saucepan or pot over medium-high heat.

Stir in the flour and cook for another 2 minutes, or until the flour begins to boil.

Mix in the paprika, then add the chicken stock and stir to incorporate.

Set aside after seasoning with garlic powder, salt, and pepper.
To make the beef mixture, use the following ingredients:
In a medium high frying pan, brown the ground beef for about 5 minutes, breaking it up with a wooden spoon or spatula.

To make a taco seasoning blend, put all of the seasonings in a small bowl.
Toss the ground beef with all of the seasonings and mix thoroughly.
Mix in the shredded cheese and set aside when there is no longer any pink beef visible.

Heat the cooking oil in a large frying pan over medium heat for the cooked tortillas. Poke holes in the tortillas with your knife so they don’t puff up when cooking.

On both sides, fry for 30 seconds to a minute, or until golden brown and crispy. Season the tortillas with salt and pepper and place them on a wire rack.

Place half of the refried beans on one of the tortillas and spread evenly. Half of the ground beef mixture should be spread over the refried beans.

Place a second fried tortilla on top and press down. Half of the enchilada sauce should be spread on top of the top tortilla. On top of the enchilada sauce, sprinkle half of the remaining cheese.

Preheat the oven to broil for 30 seconds, or until the top cheese begins to melt. Then remove it from the oven.
Toss the diced tomatoes and green onions on top of the pizza.

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