1 lb ground beef
1 15 oz can pinto, or black beans
1 leek, white and light green parts, cut in half and sliced
1 yellow onion, chopped
1 jalapeno, seeds removed, finely chopped
5 garlic cloves-3 for beef, 2 for beans
1 4 oz can green chilies
2 tbls. taco seasoning, (I make my own, but store-bought if fine.)
1 1/2 tsp freshly ground cumin
1/3 cup of water
2 tbls. olive oil, separated
3 cups cheese, (I used half cheddar, half Colby)
6 tbls. softened cream cheese
8 taco size tortillas, good quality (I used white corn, yellow would be good too)
salt and pepper
* I used a round Pyrex baking dish. Any glass casserole will do. About 3qt., or 9 inches.
Preheat oven to 400*
Over medium high heat, brown meat. Add onion, and 1 tbls. of olive oil halfway through browning and saute until soft. Reduce heat to medium, add 3 cloves of garlic, taco seasoning, and cumin, salt and pepper, and saute for 2 minutes. Add water, and cook for 5 minutes, or until water is absorbed, stirring occasionally. Season with salt and pepper. Transfer to a bowl.
Add 1 tbls. of olive oil, leeks, and garlic to pan. Saute until softened. Add beans and chilies. Cook for 4 minutes.
Add two overlapping tortillas to your dish to fit the bottom. Spread with 2 tbls. of cream cheese. Add half of the beef mixture and spread evenly. Top with 1 cup of cheese. Add another layer of tortilla spread with cream cheese. Add half of bean mixture. Add another tortilla layer, the rest of the beef mixture, and 1 cup of cheese. Add your last layer of tortillas, and top with the remainder of beans and cheese.
Bake for 25 minutes. Top with sour cream, and/or sliced scallions. Serve with hot sauce, and/or salsa, and tortilla chips.