- 1 (16 ounce) can refried beans (refritos)
- 1 teaspoon ground black pepper
- 1 teaspoon ground paprika
- 1 pinch salt
- 1 tablespoon vegetable oil
- 1 green bell pepper, sliced, or more to taste
- 1 red bell pepper, sliced
- 1/2 onion, chopped
- 1/2 pound ground beef
- 1/2 pound Mexican chorizo, crumbled
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 1 tablespoon chili powder, divided
- 2 teaspoons ground cumin, divided
- 3 (10 inch) flour tortillas
- 1 cup shredded sharp Cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 1/4 cup salsa (optional)
- 1/4 cup guacamole (optional)
- 1/4 cup sour cream (optional)
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 3-inch deep cast iron skillet.
- Heat refried beans in a small pot until warmed through, about 5 minutes. Stir in pepper, paprika, and salt. Remove from heat.
- Heat oil in a large skillet over medium heat. Add green bell pepper, red bell pepper, and onion; cook and stir until soft, 5 to 10 minutes. Transfer to a plate.
- Combine ground beef and chorizo in the skillet; cook and stir until browned, about 5 minutes. Carefully drain excess grease. Stir in chipotle peppers with sauce, 1 1/2 teaspoon chili powder, and 1 teaspoon cumin. Simmer until flavors combine, 5 to 10 minutes. Remove from heat.
- Place 1 tortilla in the bottom of the prepared skillet. Layer some of the refried beans, bell pepper mixture, ground beef mixture, 1/3 cup Cheddar cheese, and 1/3 cup Monterey Jack cheese on top. Repeat layers twice more, ending with remaining Cheddar cheese and Monterey Jack cheese.
- Bake in the preheated oven until cheese starts to brown, 30 to 45 minutes. Remove from oven and let cool before slicing, 2 to 5 minutes. Garnish with salsa, guacamole, and sour cream.