Mexican Layered Supreme

Mexican Layered Supreme
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Can also be made with pork or beef carnitas (Shredded)
1 pound lean ground beef
1 clove of garlic - minced
1/2 small onion chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
salt
pepper
beef broth
Pinto beans, homemade preferably
but canned will do.
Homemade Guacamole (leave chunky)
Salsa preferably homemade
blacked sliced olives
sour cream
Monterey Jack Cheese
chopped tomatoes

Sauté beef in a small amount of oil until the pink is gone. Add the onion and garlic and seasonings and continue to cook for a few minutes until onion is tender. Add one cup beef broth, cover and simmer for 1/2 hour. Remove lid and cook until the liquid has evaporated. Refry beans in some fat with some minced garlic and season with salt, pepper and more cumin to taste.

To Assemble

Place refried beans in the bottom of an ovenproof serving dish. Top with ground beef mixture. Sprinkle shredded cheese over top and place in the oven for the cheese to melt. Spread with sour cream and then the guacamole. Add some Salsa, sprinkle with chopped tomatoes and black olives and serve with good quality tortilla chips to dip. Best served while the beans and meat are still warm.