Ingredients:

  • 8 Flour tortillas (6-inch)
  • 0.5 cup vegetable oil for frying
  • 1 lb lean ground beef
  • 1 packet (28g) taco seasoning
  • 1 can (15 oz) refried beans
  • 0.25 cup water
  • 1 cup red enchilada sauce
  • 2 cups shredded Mexican blend cheese
  • 0.5 cup diced Roma tomatoes
  • 0.25 cup sliced black olives
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Heat vegetable oil in a large skillet over medium-high heat. Fry each tortilla for 30–45 seconds per side until golden brown and rigid. Drain on paper towels.
  2. In the same skillet (drained of excess oil), brown the ground beef until fully cooked. Drain fat, then stir in taco seasoning and water. Simmer for 3–5 minutes until thickened.
  3. Place four crisped tortillas on a large baking sheet. Spread a layer of warmed refried beans followed by a layer of the seasoned ground beef.
  4. Place a second crisped tortilla on top of the meat layer to create a sandwich effect.
  5. Spread enchilada sauce over the top tortilla, then sprinkle with shredded cheese and black olives.
  6. Bake or broil at 400°F (200°C) for 3–5 minutes until the cheese is melted and bubbly.
  7. Remove from oven and garnish with diced tomatoes and fresh cilantro. Let rest for 2 minutes before slicing into quarters.