Other spices needed: 1/2 t fresh thyme; minced & 1 t Mexican oregano

Spray a small casserole dish with non-stick cooking spray. Lay two tortillas down and rip apart a third tortilla to patch any open spaces.

Spread ground beef in a large, cold sauce pot. Season. When first side of ground beef is browned, add onions and stir.

When beef is fully browned, add salsa. Cook 1 minute.

Mix together the fresno chiles, bell peppers, and onions in a small bowl.

Spread 1/2 of the beef mixture, 1/2 chiles & onion mixture, 1 avocado, 1/2 C shredded cheese, and 1 C of spicy cheese dip across the tortillas.

Repeat process one more time except save the last cup of spicy cheese dip.

Make top layer of casserole with remaining 3 tortillas. Pour remaining cup of cheese dip over the top.

Cover and bake at 350° for 30 minutes. Remove cover during last 5 minutes of cooking process.

Garnish with cilantro and sour cream. Serve with lime wedge.

Variations; Celery, corn, sofrito, vinegar, red wine, beer, spinach, tamarind, shallots, habanero, arugula, jalapeños, pickled jalapeños, refried beans, crema, cream cheese, pinto, black beans, poblano, serrano, chihuahua cheese, queso fresco, cotija,