2 c. cooked pinto beans
1/2 lb. hamburger
1/2 c. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 (28 oz.) tomatoes, undrained & diced
1 (4 oz.) chopped green chilies
1 garlic
1/2 tsp. cumin
2 tsp. chili powder
1/2 tsp. oregano
1 (8 oz.) tomato sauce
6 corn tortillas
Oil for frying
2 c. cheddar, shredded

Cook beans. Skillet: Brown hamburger, drain and leave 1 tablespoon oil. Set hamburger aside. Saute onion (clear). Stir onions, salt and pepper in hamburger. Add beans. Combine tomatoes, green chilies, garlic, cumin, chili powder, oregano and tomato sauce. Boil. Reduce cover and simmer for 10 minutes. Preheat oven to 350 degrees.

Fry tortillas in 1/2 inch oil, medium heat, until softened. Drain on paper towel.

Spread a thin layer of sauce on the bottom of a 2 quart rectangular baking pan. Top with 3 tortillas. Spread half bean mixture over tortillas. Pour sauce to cover. Sprinkle with half the cheese. Repeat layers. Ending with cheese. Bake for 30 minutes. 4 to 6 servings.