In a heavy pan heat oil until hot. Dip tortillas in oil 2-3 seconds. Drain on paper. Do all 12.
In skillet brown meat to crumble stage. Add garlic salt. Grate the cheese and chop the onion. Warm beans. Put the enchilada sauce in a shallow saucepan and bring to boil; simmer. Dip each tortilla in hot sauce until soft (about 1 minute).
Place on plates, putting 2 on each plate. Top with cheese, beans, meat and onions. Top with egg. Serve with chili con queso. Melt cheese and tomatoes. Serve in small dishes.
