2 cups leftover beef taco filling
3 flour tortillas (10-inch)
1 can refried beans (16 oz.)
1 can enchilada sauce (10 oz.)
1 1/2 cups chopped onion
1-2 jalapeno chile -- chopped, or 1 can (4 oz.) chopped green chiles
2 cups shredded Cheddar cheese, Monterey Jack, or a mixture of both
1 cup shredded lettuce
1 cup diced tomatoes
1 green onion with tops -- thinly sliced
Preheat oven to 375 degrees; spray a 10-inch deep-dish pie plate with non-stick cooking spray. In a small skillet, heat leftover beef taco filling; add 1/4 cup of the enchilada sauce and mix well. Cover and set aside.
Place one tortilla in bottom of prepared pie plate (edges can be pressed up the side). Spread refried beans evenly over tortilla (it isn't necessary to use all the beans if you don't want to). Sprinkle half of the onions and about 1/2 cup of the cheese over beans. Place 2nd tortilla in pie plate; press down. Spread meat mixture evenly over tortilla; sprinkle with remaining onions and 1/2 cup of the cheese. Top with 3rd tortilla; press down. Cover tightly with foil; bake 35-40 minutes. Remove foil; pour remaining enchilada sauce over all; top with remaining cheese. Bake uncovered 12-15 minutes or until cheese is melted. Remove from oven; sprinkle lettuce on top; sprinkle with tomatoes and green onions. Let stand 10 minutes before serving.