Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 packet (28g) low-sodium taco seasoning
  • 1/4 cup water
  • 1 can (16 oz) refried beans
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 can (4 oz) diced green chiles, drained
  • 2 cups shredded sharp cheddar cheese
  • 9.25 oz Fritos corn chips
  • 1 cup shredded iceberg lettuce
  • 0.5 cup diced tomatoes
  • 0.25 cup pickled jalapeños
  • 2 tbsp sliced black olives

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and sear undisturbed for 3 minutes to develop a crust. Break into crumbles and cook until browned.
  2. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent. Stir in the taco seasoning and water, simmering for 2 minutes.
  3. Stir the refried beans into the beef mixture until well combined and heated through. Spread this mixture into the bottom of a 9x13 inch baking dish.
  4. In a small mixing bowl, combine the softened cream cheese, sour cream, and drained green chiles. Spread this mixture evenly over the beef and bean layer to create a moisture barrier.
  5. Top the cream cheese layer with half of the Fritos corn chips and all of the shredded cheddar cheese.
  6. Bake at 350°F (175°C) for 20-25 minutes until the cheese is molten and bubbly.
  7. Remove from oven and immediately top with the remaining Fritos for maximum crunch, followed by lettuce, tomatoes, jalapeños, and olives.