(May be made day before - refrigerate - cook next day when needed.) 2 cans (15 oz.) Mexican style chili beans 4 corn tortillas (or flour) 1/4 lb. Cheddar cheese, grated 1 sm. onion, diced 1 can (8 oz.) tomato sauce Cayenne pepper (optional) Garlic (optional)

Brown beef with onion (and cayenne and garlic optional); drain. Stir in chili beans. Simmer a few minutes.

Butter tortillas slightly. Place one tortilla in bottom of 1 1/2 quart buttered casserole dish.