Ingredients:

  • 1.5 lbs lean ground beef (90/10 ratio)
  • 1 medium yellow onion, finely diced
  • 2 tbsp tomato paste
  • 1/4 cup beef bone broth
  • 3 tbsp homemade taco seasoning (chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper)
  • 10 small corn tortillas, cut into strips
  • 16 oz refried beans, warmed
  • 1 cup chunky salsa, drained
  • 4 oz diced green chiles
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp Cheddar cheese
  • 2 tbsp fresh cilantro, chopped
  • 2 scallions, sliced

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat a large skillet over medium-high heat. Add the ground beef and sear undisturbed for 3 minutes to develop a brown crust. Break apart the meat, add diced onions, and sauté until translucent.
  3. Stir in tomato paste and taco seasoning. Cook for 1 minute until fragrant. Pour in beef bone broth to deglaze the pan, scraping up browned bits. Simmer until liquid is reduced by half.
  4. Spread 16 oz warmed refried beans across the bottom of a 9x13 dish.
  5. Layer the seasoned beef mixture over the beans, followed by 1 cup drained salsa, 4 oz green chiles, and half of the 10 corn tortilla strips.
  6. Arrange the remaining 5 corn tortilla strips over the salsa layer. Press them down slightly into the sauce.
  7. Top with a blend of 2 cups Monterey Jack and 1 cup sharp Cheddar cheese. Bake for 20 minutes until the cheese is bubbly and the edges are golden brown.
  8. Garnish with fresh cilantro and scallions. Rest 5 mins before slicing to let the layers set.