sour cream, diced tomatoes, sliced olives, green onion, chopped cilantro for serving
Instructions
Brown and crumble the ground beef in a nonstick skillet. Drain off grease.Add taco seasoning and water and simmer until most of the water evaporates.Remove from heat.
Place refried beans in a microwave-safe bowl and microwave for 45 seconds to warm. Stir well.
Preheat oven to 400 degrees and line a rimmed baking sheet with aluminum foil or parchment paper for easy clean-up.
Heat half the vegetable oil in a nonstick skillet over medium-high heat. Fry each tortilla for about 30 seconds per side or until starting to turn golden. Add more oil to pan as needed.
Arrange half the tortillas on the prepared baking sheet. Spread each of the four with about 1/4 to 1/3 cup of refried beans.
Scatter about 1/3 cup of ground beef mixture over the beans.
Sprinkle a little cheese on top of each and place the remaining tortillas on top.
Spread about 2 tablespoons of enchilada sauce on top of each tortilla.
Sprinkle the remaining cheese on top of the tortillas.
Bake for 8 to 10 minutes to melt the cheese.
Top with sour cream, diced tomato, olives, green onion, and cilantro.