1 lb. organic ground beef
1 Vidalia or other sweet onion, diced
1 tsp. chili powder
1 tsp. cumin
1 tsp. ground coriander
1/2 tsp. dried epazote leaves, or substitute with dried oregano
1/2 tsp. salt or to taste
1 (10 oz.) can diced organic tomatoes, or 2 – 3 fresh
1 (15 oz.) can charro style beans
8 fresh corn tortillas cut into wedges
1/2 package shredded Mexican queso
1 can cream of mushroom soup, organic
½ c. sour cream
1 c. shredded cheddar, jack or Mexican blend cheese
1 – 3 tbsp minced fresh cilantro
Lime wedges and hot sauce

Epazote is the 'secret ingredient' that gives many Mexican dishes their authentic taste. It can be purchased fresh or dried, and the fresh variety responds well to home drying machines and techniques. You can add it in place of 'oregano' to any Mexican recipe, especially foods that contain beans.

Sauté ground beef and onion, adding chili powder, cumin, coriander, epazote, and salt at the halfway point. Stir well. If epazote is still on the stem, strip the leaves by pinching the stem between thumb and forefinger and quickly pulling downward. Grind the amount of leaf you need between two palms and dust it over the beef.

Cook meat mixture over low heat approximately ten more minutes.

Spoon meat into 13x9x2 inch baking pan. Layer tomatoes, beans in their juices, tortillas and queso over meat. Top with soup, dollops of sour cream, and then cheese. Cover pan and refrigerate overnight if desired. Bake covered at 350°F. for 40 minutes. Remove cover and continue baking 20 minutes or until cheese is slightly browned and mixture is bubbly to the center.

Allow to rest 5 – 10 minutes, covered, before serving. Sprinkle with minced fresh cilantro, setting lime wedges and hot sauce on the side for diners to add, to taste.

Serves 4 – 6.

Submitted by: Miriam Payton