Burrito Pie

1 pound ground beef 1 onion, chopped 1 clove garlic 1 Tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano ½ teaspoon paprika 1½ teaspoons ground cumin 1 teaspoon Kosher salt ¼ teaspoon freshly ground pepper 1 can chunky Rotel tomatoes, undrained 1 (16-ounce) can fat free refried beans 3 to 4 (8-inch) flour tortillas Crushed corn tortilla chips 2 cups shredded Cheddar cheese

Preheat oven to 350°F.

Brown the ground beef in a large skillet over medium heat; drain thoroughly. Return ground beef to pan; add the onions and garlic. Sauté for 5 minutes. Add the chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, cumin, salt and pepper. Mix well. Add the Rotel tomatoes; stir well. Reduce heat to low, and simmer for 30 minutes.

Spread a thin layer of meat mixture in bottom of an 8-inch round oven proof bowl. Cover with a flour tortilla followed by refried beans, meat mixture, cheese and crushed tortilla chips. Repeat tortilla, refried beans, meat mixture, cheese and crushed tortilla chips, ending with cheese and tortilla chips.

Bake for 20 to 30 minutes in preheated oven, or until the cheese is slightly brown and bubbly. Yield: 6 servings.