In a small bowl, whisk together sour cream, heavy cream, salt, and lime juice. Cover and refrigerate for at least 1 hour (or overnight) for best flavor.

Preheat oven to 400°F. Place tortillas on a baking sheet, drizzle with olive oil, and sprinkle lightly with salt. Rub oil over both sides.

Bake in 4-minute increments, flipping each time, for about 12 minutes total or until golden and crisp. Let cool.

Heat a skillet over medium-high. Add olive oil and diced onion; sauté 1 minute. Add ground beef and cook, breaking into crumbles, until browned.

Drain if needed. Return to pan, add water and seasonings. Simmer on low, covered, for 15 minutes, stirring occasionally.

Warm the beans in a saucepan or microwave until spreadable.

Start with a layer of refried beans on each crispy tortilla, followed by ground beef. Add shredded lettuce, diced tomato, red onion, avocado slices, and queso fresco. Drizzle with crema and serve immediately.