Ingredients

• 2 pounds beef skirt steak
• 2 pounds boneless chicken thighs
• 2.5 teaspoons garlic powder , divided
• 2 teaspoons fajita seasoning
• 2 cups refried beans
• salt to taste
• lemon pepper to taste
• 4 avocados , peeled, pitted, and mashed
• 1 cup corn oil
• 24 corns tortillas
• 1 medium onion , chopped
• 1 medium green bell pepper , chopped
• 0.33 bunches cilantro , chopped
• 1 , 16 ounce
• 12 ounces sour cream
• 2 large tomatoes , chopped
• 4 pickleds jalapeño peppers , Optional

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rub beef and chicken with 2 teaspoons garlic powder and fajita seasoning; cut into 1-inch strips. Set aside.
3. 3 Warm refried beans in a saucepan over medium-low heat.
4. 4 Stir remaining 1/2 teaspoon garlic powder, salt, and lemon pepper into mashed avocados; set aside.
5. 5 Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Fry tortilla triangles in the hot oil in batches without overlapping until crisp; transfer to paper towels to drain. Repeat with remaining tortilla triangles. Discard oil; wipe out skillet.
6. 6 Return skillet to medium heat; stir in beef, chicken, onion, and bell pepper. Cook, stirring occasionally, about 7 minutes, then stir in cilantro.
7. 7 Layer tortilla triangles into a large baking dish; spread refried beans evenly over top. Sprinkle with cheese; evenly spread meat mixture on top.
8. 8 Bake in the preheated oven until cheese and beans are bubbly, about 20 minutes. Randomly dollop tablespoonfuls of sour cream and guacamole across top; sprinkle with tomatoes and jalapeños.

Nutrition per serving