Stacked Enchiladas

Ground beef (1-2 pounds)
Grated cheese
Corn tortillas (1 or 2 dozen)

Sauce:
3 cans tomato sauce (8 oz)
1 can El Pato (8 oz)
1 cup water + 2 Tbsp flour blended

Mix and heat until thickened

Brown ground beef with chopped onions and season with salt, pepper & garlic.

Fry 1 – 2 packages white corn tortillas in hot oil just until bubbly (still soft) Drain on paper towels

Dip cooked tortillas in sauce and lay flat on plate. Top with ground beef & cheese. Repeat. (serving size 1 to 4 layers)

Serve with shredded lettuce and sour cream if desired.