Ingredients

1 pound ground beef
1 cup onion, chopped
1 ounce taco seasoning (one packet or 2 tablespoons)
16 ounces refried beans (about 2 cups)
10.5 ounces condensed cream of chicken soup (undiluted; substitute with cream of mushroom or celery if preferred)
¾ cup sour cream
10 large flour tortillas, cut in half
2 cups mild cheddar cheese, shredded
1 cup pepper jack cheese, shredded
¼ cup cilantro, chopped
1 lime

Instructions

Cook ground beef and chopped onion in a heavy pan until beef is fully cooked and onion is tender.
Drain excess fat, then stir in refried beans and taco seasoning.
Squeeze lime over the mixture, add chopped cilantro, and stir to combine. Set aside.
Spray a 13×9-inch baking dish with nonstick cooking spray.
In a large bowl, mix together the cream of chicken soup and sour cream.
Spoon a layer of the sour cream mixture into the bottom of the dish.
Add a layer of tortillas. Arrange flat sides along the edges and use halves to cover the middle (about 3 large tortillas).
Spread a layer of the ground beef mixture over the tortillas.
Sprinkle 1 cup of shredded cheese on top.
Repeat layers, starting with sour cream mixture, tortillas, beef, and cheese. Finish with a final cheese layer.
Cover and refrigerate for up to 2 days if making ahead.
Preheat oven to 350°F (175°C).
Bake uncovered for 20 minutes (30 minutes if refrigerated) until heated through.
Let stand for 5–10 minutes before serving.