2-3Tablespoonschili powderdepending how spicy you want it
For the assembly:
1 15 ounce canrefried beans
8-12ouncescheddar jack or colby jack cheeseshredded
8-10soft taco sized flour tortillas
1poundcooked ground beefoptional – if using, season with additional salt and garlic powder
For the sauce:
Heat the oil in a 2 quart pot over medium heat.
Add in the flour and cook for 1 minute, stirring constantly.
Slowly pour in the broth, whisking to combine.
Add in chili powder, cumin, garlic powder, onion powder, oregano, and salt and whisk to combine.
Continue to cook over medium heat until it begins to thicken, then whisk in tomato paste and remove from heat.
Cut a few tortillas in quarters.
Put a couple of tablespoons of sauce into the bottom of an 8×8 inch pan, and place a layer of tortillas down with the cut edges towards the sides to cover the whole bottom, using additional tortilla pieces to fill in gaps (see picture below, I’m having a hard time describing it in words).
Spread a layer of refried beans, sprinkle a layer of cheese (and meat if using) and cover with sauce.
Repeat until the pan is full, ending with a layer of tortillas covered with sauce and cheese.
Cover tightly with foil and bake at 375 °F for 45 minutes, or until hot and bubbly and the cheese is melted.
Serve with sliced green onions, diced tomatoes and sour cream.