1 pound ground beef

1 cup onion, chopped

1-ounce taco seasoning, one packet or a couple of tablespoonfuls

16 ounces refried beans, about 2 cups

14.5 ounces condensed cream of chicken soup, don’t dilute. You may substitute cream of mushroom or cream of celery

¾ cup sour cream

10 large flour tortillas, cut in half

2 cups mild cheddar, shredded

1 cup pepper jack cheese, shredded

¼ cup cilantro, chopped

1 lime

Cook the ground beef and onion in a heavy pan until the beef is cooked through and the onion is tender.

Drain and stir in the refried beans and taco seasoning.

Squeeze the lime over the beef mixture, add the cilantro, and stir to blend.

Set aside.

Spray a 13×9-inch baking dish with no stick cooking spray.

In a large bowl stir together the soup and sour cream.

Spoon some of the sour cream mixture into the bottom of the baking dish.

Add a layer of tortillas. Lay them with the flat, cut sides to the sides of the dish to keep them even then add a couple of halves in the middle to cover. This should take about 3 large tortillas.

Spread a layer of the ground beef mixture over the top of the tortillas.

Top with a cup of the cheese – mixed if using both Cheddar and pepper jack.

Repeat layers, starting with the sour cream mixture, and finish with the cheese.

You may cover the dish at this point and keep it in the refrigerator for up to 2 days until it’s time to bake.

Preheat oven to 350F.

Bake for 20 minutes or until heated through. If it’s been refrigerated it may take 30 minutes to heat completely.

Let stand for 5 to 10 minutes before serving.