1 lb. ground beef
1 lg. can enchilada sauce
1 lb. las polmies (rinse can with 1/4 can water)
1 tsp. chili powder
1 tsp. sugar
1 can tomato hot sauce
1 tsp. grandma's pepper
1 tsp. salt
1 tsp. cumin powder

Quarter 1 dozen tortillas. Combine with meat mixture and sauce. Put one layer of the tortillas on the bottom of a large Pyrex dish; spread on layer of sauce. Keep alternating until all is used. Be sure sauce is on the top layer.

Bake in slow oven (325 degrees) for 45 minutes. Add 1 pound Monterey Jack cheese, cut in 1/4 x 1-inch pieces, tucked deep into mixture. Bake another 15 minutes.