Type what you have

Ingredients

• ✓ refried bean
• onion
• flour tortilla
• salsa
• cheddar cheese
• colby jack cheese

Instructions

1. 1 Gather all ingredients. Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
2. 2 In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
3. 3 Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
4. 4 Bake until the cheese is melted, approximately 15 to 20 minutes.

By Annie Ellis

Ingredients

• ✓ refried bean
• flour tortilla
• american cheese
• black pepper
• sour cream
• hot pepper sauce

Instructions

1. 1 In a small pot heat the refried beans until they are heated through, approximately 5 minutes.
2. 2 Warm the tortilla in a dry frying pan over medium-high heat.
3. 3 Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans. Roll the tortilla so that the mixture is wrapped in the center. Serve warm.

By Brooke McCorkhill

Ingredients

• ✓ refried bean
• cooking spray
• mexican cheese blend
• onion
• corn tortilla
• red enchilada sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. 3 Mix refried beans, 1 1/2 cups cheese, and onion in a microwave-safe bowl. Microwave on high until cheese is melted, about 1 minute.
4. 4 Stack three tortillas on a microwave-safe plate; microwave on high until warm, about 30 seconds. Repeat to warm remaining tortillas.
5. 5 Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of one tortilla in sauce.
6. 6 Spoon bean filling down the middle, then wrap tortilla around filling.
7. 7 Place into the prepared baking dish. Repeat to dip, fill, and roll remining tortillas.
8. 8 Pour remaining enchilada sauce over filled tortillas and sprinkle with remaining cheese. Cover the dish with aluminum foil.
9. 9 Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

By hunni662

Ingredients

• ✓ refried bean
• salsa
• pizza crust
• romaine lettuce heart
• green onion
• ranch dressing
• tortilla chip
• pepper jack cheese

Instructions

1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on a cookie sheet, then spread the bean mixture over crust. Bake until it's crisp and warm, about 10 minutes.
2. 2 Remove from oven; top with lettuce, green onions and dollop with the remaining salsa. Drizzle (or, if dressing has an easy-pour top, squirt) dressing over pizza. Top with chips and cheese, then return to oven and bake until the cheese melts, about 2 minutes longer. Cut into 6 slices and serve. Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ refried bean
• whole wheat pita bread
• avocado
• salsa
• feta cheese
• cilantro
• hot sauce

Instructions

1. 1 Warm pita in a toaster oven until fragrant, 1 to 2 minutes; cut in half and open up each half.
2. 2 Heat beans in a small saucepan over medium heat until hot; stir in avocado. Divide bean mixture in half; fill each half pita with bean mixture and top with salsa, feta cheese, cilantro, and hot sauce.

By Piratefrog

Ingredients

• ✓ refried bean
• butter
• onion
• garlic
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a saucepan over medium heat; cook and stir onion and garlic until onion becomes translucent, 2 to 3 minutes.
3. 3 Cook and stir refried beans into onion mixture until heated through, 3 to 5 minutes. Remove from heat and stir cream cheese into bean mixture. Spread mixture into a pie plate; top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

By Challengergurl

Ingredients

• ✓ refried bean
• cooking spray
• salsa roja
• corn tortilla
• corn kernel
• chicken thigh
• mexican-style cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Spread 1/2 cup salsa on bottom of prepared baking dish; cover with a layer of corn tortillas. Cover entire bottom of dish; tear tortillas to fit any empty spaces.
3. 3 Spread 3/4 cup refried beans on tortillas; top with corn, 1 cup salsa, and 1 cup cheese. Add another layer corn tortillas. Spread remaining 3/4 cup refried beans on tortillas; top with chicken, 1 cup salsa, and 1 cup cheese. Add another layer corn tortillas; pour remaining 1 1/2 cups salsa over top, then sprinkle with remaining 1/2 cup cheese.
4. 4 Bake in the preheated oven, 20 to 25 minutes.

By SunnyDaysNora

Ingredients

• ✓ refried bean
• ground beef
• tomato sauce
• taco seasoning
• margherita pizza
• cauliflower crust
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cook and stir ground beef in a skillet until browned and crumbly, 4 to 5 minutes. Drain grease from skillet, stir in tomato sauce and taco seasoning, and cook for about 2 minutes. Set aside.
3. 3 Place frozen pizza on a pizza or round baking pan. Spread refried beans evenly over the crust, followed by a layer of the ground beef mixture. Sprinkle the pizza with shredded Cheddar cheese.
4. 4 Bake in the preheated oven until crust is crispy, edges are golden brown, and cheese is melted, 15 to 17 minutes.

By lutzflcat

Ingredients

• ✓ refried bean
• cooking spray
• ground beef
• taco seasoning mix
• crescent roll
• cheddar cheese
• lettuce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray; set aside.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning until beef is evenly coated.
3. 3 Spread crescent roll dough into the bottom of the prepared baking dish; spoon refried beans onto dough. Layer cooked ground beef over refried beans. Wrap edges of crescent roll dough over beef.
4. 4 Bake in the preheated oven until dough is golden brown, 10 to 15 minutes. Sprinkle with Cheddar cheese and lettuce.

By Erica Leigh Bentz

Ingredients

• ✓ refried bean
• salsa
• chili powder
• garlic powder
• cumin
• flour tortilla
• mexican cheese blend
• vegetable oil

Instructions

1. 1 Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
2. 2 Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
3. 3 Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

By beta3

Ingredients

• ✓ refried bean
• ground beef
• sloppy joe sauce
• flour tortilla
• cheddar cheese
• black olive
• sour cream
• red onion

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Reduce heat to medium and stir in Sloppy Joe sauce. Stir in refried beans until blended and cook until heated through, 5 to 7 minutes.
3. 3 Meanwhile, warm tortillas over medium-low heat on a flat skillet.
4. 4 Fill tortillas with meat mixture and top as desired with Cheddar cheese, black olives, sour cream, and diced onion.

By Lindsay G

Ingredients

• ✓ refried bean
• ground beef
• water
• taco seasoning mix
• flour tortilla
• colby jack cheese
• taco sauce
• colby-jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Add water and taco seasoning; cook and stir until mixture has thickened, 5 to 10 minutes.
3. 3 Arrange 3 tortillas in the bottom of the casserole dish; spread about half the can of refried beans and half the ground beef atop the tortilla layer. Sprinkle 1 cup Colby-Jack cheese over ground beef layer. Arrange 3 more tortillas over the cheese. Spread in the remaining 1/2 can refried beans and half the jar of taco sauce; sprinkle with 1 cup Colby-Jack cheese. Arrange 3 more tortillas and top with remaining ground beef and 1 cup Colby-Jack cheese. Top with last 3 tortillas and remaining 1/2 jar taco sauce.
4. 4 Bake in the preheated oven until top tortilla layer begins to brown, 20 to 25 minutes. Sprinkle 1 cup Colby-Jack cheese over lasagna.
5. 5 Turn on oven's broiler.
6. 6 Place lasagna under the broiler until Colby-Jack cheese is melted and bubbling, 3 to 5 minutes.

By LoLaBelle

Ingredients

• ✓ refried bean
• ground beef
• taco seasoning mix
• water
• enchilada sauce
• corn
• tortilla
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and water; cook and stir until meat is coated, about 5 minutes more. Add enchilada sauce, refried beans, and corn; stir to combine.
3. 3 Place a layer of tortilla strips in the bottom of a baking dish. Top with a layer of meat mixture, more tortilla strips, and Mexican cheese; repeat layers as necessary. End with a layer of Mexican cheese.
4. 4 Bake in the oven until cheese is melted and golden, 8 to 10 minutes.

By Kayla Brown

Ingredients

• ✓ refried bean
• ground beef
• onion
• salsa
• green chile pepper
• black olive
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place ground beef and onions in a large, deep skillet. Cook over medium high heat until onions are soft and ground beef is evenly brown. Remove from heat.
3. 3 Drain beef and mix in salsa, refried beans, green chile peppers and black olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream cheese slices. Top with Cheddar cheese.
4. 4 Bake in the preheated oven 10 to 15 minutes, or until cheese is melted.

By ANNIE HIGHTOWER

Ingredients

• ✓ refried bean
• ground turkey
• hot tomato sauce
• corn
• onion
• flour tortilla
• sour cream
• cheddar cheese

Instructions

1. 1 Brown ground turkey in a large skillet over medium-high heat. Stir in tomato sauce, corn, and onion. Reduce heat to medium; simmer, stirring occasionally, until liquids reduce, about 20 minutes.
2. 2 Heat beans in a separate medium skillet over medium-low heat.
3. 3 Heat tortillas over a gas stovetop burner for 1 to 2 minutes, flipping a few times.
4. 4 Fill tortillas with beans, turkey mixture, sour cream, and cheese; serve while still warm.

By Gary Bertagnolli

Ingredients

• ✓ refried bean
• water
• long-grain white rice
• salt
• garlic powder
• olive oil
• onion
• beef steak
• avocado

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
3. 3 Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
4. 4 Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
5. 5 On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
6. 6 Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

By Jennifer Stout

Ingredients

• ✓ refried bean
• cooking spray
• ground beef
• taco seasoning mix
• enchilada sauce
• flour tortilla
• queso fresco
• reduced-fat mexican cheese blend
• nopalito

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray.
2. 2 Brown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside.
3. 3 Layer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese.
4. 4 Top nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern.
5. 5 Bake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares.

By The Jazz Chef

Ingredients

• ✓ refried bean
• pasta shell
• ground beef
• water
• taco seasoning mix
• cheddar cheese
• green chile
• tomato sauce
• picante sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain well.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add water and seasoning mix; simmer until thickened, about 5 minutes.
4. 4 Stir refried beans, Cheddar cheese, and green chiles into beef; cook and stir until smooth and cheese is melted, about 5 minutes. Fill shells with beef mixture.
5. 5 Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread ½ cup sauce in a 9x13-inch baking dish.
6. 6 Arrange stuffed shells side-by-side in the baking dish; top with remaining sauce. Cover dish with aluminum foil.
7. 7 Bake in the preheated oven for 40 minutes. Let stand before serving for 5 minutes.

By AIMEEHOWE

Ingredients

• ✓ refried bean
• ground beef
• yellow onion
• cheddar cheese
• taco seasoning
• flour tortilla
• cream of mushroom soup
• sour cream
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook ground beef and onion in a skillet over medium heat until beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet. Stir 1 cup Cheddar cheese, refried beans, and taco seasoning into ground beef; set aside.
3. 3 Combine soup, sour cream, and salsa in a bowl; spread about ½ into the bottom of a 9x13-inch baking dish. Set aside.
4. 4 Spoon beef mixture down center of each tortilla; roll tortillas around filling. Arrange rolled tortillas in a single layer in the baking dish, seam-sides down. Pour remaining ½ soup mixture over tortillas. Top with remaining 1 ½ cups Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is bubbly and melted, 30 to 35 minutes.

By Courtney Servantes

Ingredients

• ✓ refried bean
• chili powder
• vegetable oil
• shrimp
• green bell pepper
• red bell pepper
• onion
• soy sauce
• fajita seasoning
• lemon pepper
• tostada shell

Instructions

1. 1 Mix refried beans and chili powder together in a microwave-safe bowl. Microwave on high until heated through, about 2 minutes. Cover to keep beans hot.
2. 2 Heat oil in a large skillet over high heat. Add shrimp, green bell pepper, red bell pepper, and onion. Stir in soy sauce, fajita seasoning, and lemon pepper. Cook and stir until shrimp is evenly coated and lightly browned, about 5 minutes.
3. 3 Bring shrimp mixture to the table in the hot skillet. Spread refried beans over tostada shells; pile shrimp mixture on top.

By Ashelena

Ingredients

• ✓ refried bean
• ground turkey
• water
• taco seasoning mix
• corn tortilla
• green chile
• enchilada sauce
• sour cream
• low-fat mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brown turkey in a skillet over medium heat, breaking it up as it cooks, about 10 minutes. Stir in water and taco seasoning mix; bring to a boil. Reduce heat to low; simmer until thickened, about 5 minutes. Stir in green chilies. Set aside off heat.
3. 3 Spread a scant ⅔ cup enchilada sauce evenly over bottom of an 8x10-inch baking dish; top with 4 tortillas, overlapping if necessary. Spread ½ sour cream, ½ refried beans, ½ turkey mixture, and ⅓ cheese onto tortillas. Top with ⅔ cup enchilada sauce and 4 tortillas; firmly press down on tortillas to compact layers.
4. 4 Repeat layers, spreading remaining ½ sour cream, remaining ½ refried beans, remaining ½ turkey mixture, ⅓ cheese, and ⅔ cup enchilada sauce onto tortillas. Top with remaining 4 tortillas, remaining ⅔ cup enchilada sauce, and remaining ⅓ cheese.
5. 5 Bake uncovered in the preheated oven until cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

By Katherine Howley

Ingredients

• ✓ refried bean
• pie crust
• ground beef
• onion
• tortilla chip
• cheddar cheese
• lettuce
• tomato
• sour cream
• black olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bake pie crusts following package directions, but cutting the bake time in half.
2. 2 In a large, heavy skillet over medium-high heat, cook the ground beef until evenly brown; drain excess fat.
3. 3 Place half the refried beans in each pie shell, smearing over the bottom and the sides of the partially baked shells. Spread a layer of ground meat over the beans, and top with the onion, crushed tortilla chips, and cheese.
4. 4 Bake 15 to 20 minutes, or until the crust is golden brown, and the cheese is bubbly. Top with lettuce, tomato, sour cream, and black olives.

By Carole

Ingredients

• ✓ refried bean
• enchilada sauce mix
• tomato paste
• water
• ground beef
• garlic salt
• onion powder
• corn tortilla
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water.
3. 3 Cook ground beef with garlic salt and onion powder in a large skillet until browned and crumbly, about 5 to 7 minutes; drain fat.
4. 4 Mix refried beans and 1/2 cup of the prepared enchilada sauce with the beef.
5. 5 Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish.
6. 6 Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the beef.
7. 7 Cover with another layer of tortillas dipped in enchilada sauce. Spoon in remaining beef mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
8. 8 Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

By Kathy

Ingredients

• ✓ refried bean
• vegetable oil
• flour tortilla
• ground beef
• taco sauce
• red enchilada sauce
• mozzarella cheese
• mexican cheese blend
• tomato
• black olive
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a deep skillet over high heat: cook each tortilla in skillet, turning frequently, until golden brown, 2 to 3 minutes per side. Drain on paper towels.
3. 3 Place 4 tortillas on a baking sheet. Spread 3 tablespoons of refried beans evenly on top: add 2 to 3 tablespoons ground beef. Top with remaining 4 tortillas.
4. 4 Mix taco sauce and enchilada sauce together in a small bowl: spoon 2 tablespoons on top of the tortillas evenly. Sprinkle ¼ cup of each type of cheese evenly on top.
5. 5 Bake in the preheated oven until the cheese is melted, 3 to 4 minutes. Top with diced tomatoes, black olives, and green onions. Cut into quarters: serve immediately.

By Annie Campbell

Ingredients

• ✓ refried bean
• pork butt roast
• onion
• garlic
• taco seasoning mix
• tomato
• green chile
• cheddar cheese
• flour tortilla
• vegetable oil

Instructions

1. 1 Place pork roast, onion, and garlic into a large pot. Sprinkle one package taco seasoning over top and add enough water to cover roast. Set over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer until meat is tender and can be pulled apart with a fork, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Carefully transfer roast to a cutting board. Discard vegetables, but reserve about 1 cup cooking liquid.
2. 2 Shred pork with a fork, discarding any excess fat. Place pork into a mixing bowl with refried beans, tomatoes, refried beans, chiles, and remaining taco seasoning. Mix until well combined, adding reserved cooking liquid if mixture is too dry.
3. 3 Spread pork mixture evenly down the center of each tortilla, then sprinkle with Cheddar cheese. Fold the bottom and top edges of each tortilla over the filling, then roll from one side to form a burrito.
4. 4 Heat 2 tablespoons oil in a large skillet over medium heat. Place two burritos into the hot oil with the seams facing down. Fry until golden, about 2 minutes. flip and repeat on the other side. Drain on a paper towel-lined plate. Continue to fry remaining burritos in batches of two.

By Carolyn Craft Kirkman

Ingredients

• ✓ refried bean
• cooking spray
• olive oil
• yellow onion
• ground beef
• burrito seasoning
• cream of mushroom soup
• sour cream
• tortilla chip
• mexican cheese blend
• salsa

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Mix together refried beans and burrito seasoning in a large bowl; add to beef mixture in the skillet and stir until well combined.
4. 4 Mix together condensed soup and sour cream in a medium bowl.
5. 5 Place a layer of tortilla chips into the prepared casserole dish to just cover the bottom, followed by 1/2 of the meat mixture, 1/2 of the soup mixture, 1 cup cheese, and 1/2 of the salsa. Repeat layers once more, then top with remaining cheese.
6. 6 Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.

By Renee

Ingredients

• ✓ refried bean
• ground beef
• taco seasoning
• pizza dough
• salsa
• tomato paste
• water
• chili powder
• cayenne pepper
• onion
• mexican cheese blend

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place the ground beef in a skillet over medium heat, and sprinkle on half the package of taco seasoning. Cook and stir the beef until browned and crumbly, about 8 minutes; discard excess grease.
3. 3 Spread the pizza dough out onto a 12-inch round pan, forming a rim of slightly thickened dough around the edge. Mix together the refried beans with salsa in a bowl; spread evenly over the crust. Mix tomato paste, water, chili powder, cayenne pepper, and the remaining half of the taco seasoning mix together in a bowl, and spread the sauce over the refried beans mixture. Top with the cooked beef, sprinkle the onions over the pizza, and evenly spread the cheese on top.
4. 4 Bake in the preheated oven until the crust is cooked through and the cheese is bubbling and beginning to brown, 15 to 20 minutes.

By Greg Amirault

Ingredients

• ✓ refried bean
• chicken breast
• taco seasoning mix
• corn tostada shell
• mexican cheese blend
• tomato
• red onion
• green bell pepper
• cilantro
• salsa
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place chicken into a frying pan over medium heat. Sprinkle with taco seasoning and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Spread a thin layer of refried beans onto each tostada shell; sprinkle each with Mexican cheese. Divide cooked chicken on top of cheese layer. Sprinkle tomato, red onion, and bell pepper evenly on top of each tostada. Place tostadas on a baking sheet.
4. 4 Bake in the preheated oven until crispy, 10 to 15 minutes.
5. 5 Remove tostadas from the oven. Sprinkle with cilantro and spread salsa and sour cream on top.

By Allrecipes Member

Ingredients

• ✓ refried bean
• corn husk
• vegetable oil
• lard
• masa harina flour
• jalapeno
• ancho chile pepper
• garlic
• cumin
• salt
• black pepper
• water

Instructions

1. 1 Start the tamales: Place corn husks into a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Make the salsa: Place ancho chiles into a saucepan, cover with water, and bring to a boil over medium heat; cook until soft, about 10 minutes. Drain.
3. 3 Combine ancho chiles, garlic, cumin, salt, and pepper in a blender. Add water and blend until smooth. Strain through a sieve.
4. 4 Finish the tamales: Heat oil in a large skillet over medium heat. Add 1/2 of the salsa and cook for 3 to 5 minutes. Stir in refried beans until well combined; cook until most of the liquid has evaporated, about 5 minutes. Remove from the heat.
5. 5 Beat lard with an electric mixer in a large bowl until fluffy. Gradually add masa flour and beat until well combined. Add remaining salsa and continue beating until dough is uniformly red in color.
6. 6 Select one wide corn husk. Starting 2 inches from the bottom of the husk, spread about 2 tablespoons masa mixture over the surface, ending about 1/4 inch from the top. Place 1 tablespoon beans and 1 jalapeño slice in the center of masa mixture. Fold the sides of the husk together, one over the other. Fold the bottom of the husk over the seam of the two folded sides. Repeat to make remaining tamales.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up; cook until filling is heated through and separates from the husk, about 1 hour.
8. 8 Let tamales rest for 15 minutes before serving.

By María Eugenia

Ingredients

• ✓ refried bean
• ground beef
• onion
• garlic
• black olive
• green chili pepper
• tomato
• green chile pepper
• taco sauce
• flour tortilla
• colby cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. 3 Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. 4 Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

By KATHIMC