Quick and easier than enchiladas.
1 lb lean ground beef, browned and with a small amount of taco seasoning added during cooking
8 corn tortillas, lightly toasted over medium heat in a dry skillet
1 cup shredded cheese
12 oz tomato sauce
2 Tablespoons Chili Powder, adjust to taste
1 can pinto beans, drained
Sour cream and avocado, as desired for serving. I used an 8" square casserole dish. Preheat oven to 350 degrees F.
In a small saucepan, heat the tomato sauce, stir in chili powder and pinto beans until hot. Ladle a 1/3 of sauce over the bottom of the pan. Lay four tortillas in a single layer, you will have some overlapping. Place half of ground beef on tortillas, ladle 1/3 of sauce over ground beef. Sprinkle with half of the cheese. Lay the remaining four tortillas, remaining ground beef, remaining sauce and cheese on top. Place in preheated oven and set a timer for 20 minutes. Serve.