1 pound ground beef
1/2 pound fresh, boneless chicken breast halves
1 (8 ounce) can refried beans
1 tomato, seeded, and sliced into 1/2 inch strips
1/4 cup cilantro and lime juice
1/4 cup chopped red onion
1 cup shredded Cheddar cheese
sour cream, diced
PREHEAT oven to 350 degrees F.
MOISTEN foil in a 9x13 inch pan.
STEER clear of grease and oil.
CUT beef into 1 inch cubes. Place cubes in bowl and pour 1/2 cup of refried beans and tomato over meat. Mix in cilantro and lime juice. Toss in red onion slices. Transfer meat mixture to foil-lined large saucepan. Fill pan with water to cover meat.
SPREAD refried bean mixture over meat mixture. Place tomato mixture over beef mixture. Spread remaining refried bean mixture over meat mixture. Place cheese over meat mixture. Refrigerate at least 6 hours or overnight before serving.
Allow bag of chips to harden. Others may find this tacky but I wouldn't touch it again. I used olive oil instead of canola and added extra crushed red pepper for added flavor.
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