2 lbs. ground chuck
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/2 tsp. chili powder
1 (15 oz.) pinto beans, cooked
1 (8 oz.) can tomato sauce
1 (10 oz.) can enchilada sauce, mild
6 lg. flour tortillas
8 oz. grated Cheddar cheese

Fry ground chuck in 2-quart frying pan. Drain the grease. Add salt, pepper, garlic salt and chili powder to cooked meat and continue cooking for about 2 minutes. Add pinto beans, tomato sauce and enchilada sauce to the meat. Bring to a boil and then simmer about 10 minutes. Take one flour tortilla and spoon 5 tablespoons of the enchilada sauce mixture onto the middle of the tortilla. Top with 2 teaspoons of grated cheese and roll up the tortilla. Place rolled tortilla in a 9 x 9 inch baking dish. Repeat the process until all 6 tortillas are filled. Top the tortillas with the remaining enchilada sauce and cheese. Place in preheated 350 degree oven and bake for 20 minutes. Serves 5 to 6.