Dinner was a  remake of last nights dinner using up the leftover pork and pinto beans.  This dish  is made by layering  Pork Carnitas, refried pinto beans, cheese, sour cream, salsa, guacamole and  black olives.    Served with fried flour tortilla wedges.  

Mexican Layered Supreme
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Made with pork carnitas or leftover
Pork Chile Verde
 or
with this ground beef mixture.

1 pound lean ground ground beef

1 clove of garlic – minced
1/2 small onion chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
salt
pepper
beef broth

Pinto beans, homemade preferably but canned will do.
Homemade Guacamole (leave chunky)
Salsa Preferably homemade
blacked sliced olives
sour cream
Monterey Jack Cheese
chopped tomatoes

Saute beef in a small amount of oil until the pink is gone. Add the onion and garlic and seasonings and continue to cook for a few minutes until onion is tender. Add one cup beef broth, cover and simmer for 1/2 hour. Remove lid and cook until the liquid has evaporated.

Refry beans in some fat with some minced garlic and season with salt, pepper and more cumin to taste.

To Assemble

Place refried beans in the bottom of an ovenproof serving dish. Top with shredded pork or beef or  ground beef mixture.

Sprinkle shredded cheese over top and place in the oven for the cheese to melt. Spread with sour cream and then salsa.  Add the guacamole. If using sprinkle on chopped tomatoes and black olives and serve with good quality tortilla chips to dip.   TIP:   cut flour tortillas into wedges and deep fry.   This is my perferred “dipping chip”.
Best served while the beans and meat are still warm.