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Transform pantry staples into a comforting, oven-baked masterpiece that bridges the gap between a classic burrito and a hearty weeknight gratin. This dish balances robust savory layers with a velvety finish, perfect for feeding a crowd without the fuss of individual rolling.
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Sauté the ground beef and diced red onion in a heavy skillet until the meat is browned; add minced garlic, cumin, and paprika during the final minute of cooking.
Stir the fire-roasted tomatoes and black beans into the meat mixture, simmering on low heat for five minutes to integrate the juices.
In a small mixing bowl, whisk together the Greek yogurt with half a cup of shredded cheddar until smooth.
Assemble the bake in a deep baking dish by placing a single layer of quartered tortillas on the bottom, followed by a scoop of the meat mixture, then a thin spread of the yogurt blend, and a sprinkle of cheese.
Cover loosely with foil and bake at 191 °C for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbling and golden.
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