2 1/2 lbs. ground beef
3 c. spaghetti sauce
1 1/2 c. taco sauce
2 c. refried beans
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 tsp. garlic powder
1 tsp. ground cumin
3 1/2 c. picante sauce
2 tbsp. corn oil
1/2 c. spaghetti sauce
5 c. (1 lb. 4 oz.) shredded Cheddar cheese
12 flour tortilla shells, 10 inch in diameter
2 c. (1 lb.) sour cream
3 1/2 c. (4 or 5) diced fresh tomatoes
1 lg. bunch green onions, diced

Cook ground beef until browned; drain off excess fat. Add spaghetti sauce and taco sauce and heat to boiling, reducing to simmer and cook for 10 minutes.

In a separate bowl, combine refried beans, Monterey Jack cheese, garlic powder, ground cumin, and picante sauce; set aside.

Slightly grease a long shallow pan with the corn oil. Line bottom of pan with 6 tortilla shells, then spread the 1/2 cup of spaghetti sauce evenly over the shells. Layer in order, spreading half bean mixture over the shells, then half meat mixture. Sprinkle 2 cups Cheddar cheese, then add more shells and finish in layers, bean, meat, and 3 cups of Cheddar cheese. Bake at 350 degrees for 20 minutes or until bubbly. Top with sour cream, tomatoes, and green onions; serve immediately. Makes 12 servings.