• Adjust oven rack to middle position in your oven and heat to 475º.
• In a small bowl, mix the refried beans, one-half of the drained Ro-tel, 1 1/2 Tablespoons cilantro, and hot sauce together.
• Pour mixture into an 8 1/2" by 5 1/2" baking dish, smoothing out to cover the bottom of the dish.
• Sprinkle 3/4 cup cheese over the bean mixture.
• Heat oil in 10-inch non-stick skillet over medium heat until shimmering.
• Add onion and 1/4 teaspoon of salt and saute until onion is softened and just about to brown, about 5 minutes.
• Stir in the garlic, chili powder, cumin, and coriander and cook till fragrant, about 30 seconds.
• Stir in the beef and cook, breaking up the meat to expose all the surface.

  Cook till no longer pink., 4-5 minutes.
• Stir in remaining Ro-tel, reserved tomato juice, vinegar, and brown sugar.
• Bring to a simmer and cook until mixture has thickened and nearly dry.

My mixture never evaporated away the liquid, so I just drained it before proceeding.

• Spread the beef mixture in a baking dish.
• Layer the remaining refried beans on top of the beef.
• Sprinkle with 1/4 to 1/2 cup of cheese, or however much you desire.

You can scatter tortilla chips over the top, but we prefer to each our like a dip, so I did not add the chips.

• Bake approximately 8 - 10 minutes, until filling is bubbling and the top is spotty brown.
• Make sure to let casserole sit and cool for 10 minutes, which will allow it to thicken.
• Garnish with chopped cilantro.