1 dozen corn tortillas
1/2 c. oil
2 lb. ground meat
1 c. Colby cheese
1 large can Ranch style beans
1 c. onions
1/2 tsp. garlic salt
1 can Old El Paso enchilada sauce (mild or hot)
4 eggs, sunny side up
Velveeta cheese
1/4 can Rotel tomatoes

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.