1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
2. In a medium skillet over medium heat, cook the diced onions until translucent, about 3 minutes.
3. Add the ground beef to the skillet. Season with chili powder, cumin, garlic powder, salt, and pepper. Cook until browned and fully cooked, about 7-8 minutes. Drain any excess fat.
4. Lightly brush one side of two tortillas with vegetable oil. Place these tortillas oil-side down on the baking sheet. These will be your bottom crusts.
5. Spread a thin layer of refried beans evenly on each tortilla bottom, then layer cooked beef on top of the beans.
6. Sprinkle diced tomatoes evenly over the beef mixture.
7. Place the remaining two tortillas on top, oil-side up, pressing gently to seal the layers.
8. Bake in the preheated oven for 10-12 minutes, or until tortillas are golden and crispy and the cheese is melted.
9. Remove from oven and immediately spread salsa over the top tortilla. Sprinkle shredded cheese evenly over the salsa.
10. Return to the oven for another 3-5 minutes until the cheese is bubbly and melted.
11. Slice into quarters and garnish with optional toppings like sliced olives, green onions, jalapeños, or a dollop of sour cream.

One thing I learned from Mama Lou is patience in cooking pays off. Rushing the crisping step will leave you with soggy tortillas, and that’s just not the comforting texture you’re aiming for. Let the oven do its magic while you set the table and perhaps share a story or two with your loved ones.