For the crema, ideally prepare it a few hours in advance or a day before. In a bowl, whisk together 1/2 cup sour cream, 1/2 cup heavy cream, 1/2 teaspoon salt, and 1 tablespoon lime juice. Cover and refrigerate until ready to serve.

Preheat the oven to 400°F.

Arrange the corn tortillas on a large baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Rub the olive oil over each tortilla on both sides.

Bake for 4 minutes, flipping the tortillas every 4 minutes until they’re crispy and golden brown. This should take around 12 minutes with two flips.

Remove from the oven and let cool.

Heat a nonstick skillet over medium-high heat and drizzle with olive oil. Add the diced white onion and sauté for 1 minute.

Add the ground beef to the pan, breaking it up into smaller pieces as it cooks. Continue to cook until the beef is browned.

If needed, drain excess fat from the beef. If using lean beef, you may not need to drain. Return the beef to the skillet and add 1/2 cup of water and the seasonings. For a spicier kick, add red pepper flakes.

Bring to a simmer, lower the heat, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.

While the beef is simmering, warm the refried beans.

To assemble, start with a layer of refried beans on each crispy corn tortilla. Top with the spicy ground beef mixture, then add shredded lettuce, diced red onion, diced tomato, and sliced avocado.

Sprinkle with queso fresco and drizzle with the crema to finish.

Serve and enjoy!