Place 1 lb of ground beef in a large saucepan or skillet and set it over stove’s medium heat range to warm well.
Now add in half thinly chopped yellow onions and stir fry it with the beef for a few minutes. Continue stir frying until the beef changes its colour and is no more red or pink in colour.
Take away the skillet or sauce pan from heat and carefully drain the mixture to discard the released liquid as a result of stir frying.
Set the skillet or saucepan back on the stove and add in 1 package of taco seasoning.
Top the mixture with 1 can of refried beans and mix up well. Stir cook this mixture until all ingredients are finely tender.
Take away the mixture from the stove and set aside, keeping the saucepan or skillet covered.
In the available time, grab a bowl and blend together the cream of mushroom soup and sour cream, using a whisk.
Now spoon half of this cream mixture in the bottom of a
large oven proof bowl or a casserole dish and smooth it out evenly.
Tear up three flour tortillas into medium pieces and uniformly spread over the cream layer.
Now top the tortillas with half of the meat-bean mixture and spread it as well to make the third layer.
Spread 2 cups shredded taco cheese over the third layer and top it with some hot sauce, if you like.
Repeat the cream, tortilla, and bean-meat mixture’s layers.
Scatter one cup of shredded taco cheese over the top and bake it in oven for 25 to 3o minutes, setting the temperature at 350°F (176.667 °C).
Remove from the oven and serve warm. Enjoy!