Pinto Beans Enchilada Stack

Ingredients

• 5 10-inch burrito-size flour tortillas ()
• 15 oz pinto beans drained and rinsed canned
• 10 oz enchilada sauce canned
• 1 pound ground beef lean
• 6 servings toppings: plum tomatoes fresh sour chopped
• 16 oz refried beans canned
• 10 oz mexican four-cheese blend shredded divided
• 1.3 oz taco seasoning 

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 42
2. Cook ground beef in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink.
3. Add taco seasoning and 1/3 cup water, and cook 1 to 2 minutes or until thickened.
4. Stir together refried beans and pinto beans.
5. Place 1 tortilla on a lightly greased aluminum foil-lined jelly-roll pan. Top tortilla with half of meat mixture and 1/2 cup cheese; top with another tortilla, half of refried bean mixture, half of enchilada sauce, and 1/2 cup cheese. Top with another tortilla, and repeat layers once. Top with remaining tortilla.
6. Bake at 425 for 16 to 18 minutes or until thoroughly heated and browned. Top tortilla with remaining 1/2 cup cheese; and bake 2 to 3 minutes or until cheese is melted.
7. Cut into wedges, and serve with desired toppings.