Optional: black beans, corn, chopped green chilies1. Preheat oven to 400 degrees.
2. Heat a large nonstick skillet over medium-high heat. Add beef, onion, and 1 tablespoon Texas Red to pan. Cook until browned, about 6 minutes, stirring to crumble. Salt to taste.
3. In a medium saucepan, melt butter over medium-high heat. Add garlic and sauté for 1 minute. Sprinkle in the flour and cook for 30 seconds, stirring constantly. Add broth, the remaining Texas Red, and tomato sauce. Bring to a boil and cook for 2 minutes, stirring occasionally. Salt to taste. Add 1 ½ cups of the tomato mixture to the beef mixture, reserving ½ cup of tomato mixture.
4. Place 1 tortilla in a 9 inch pie plate. Top with 1 cup of the beef mixture. Repeat the layers, ending with a tortilla. Spread the reserved tomato mixture over the tortilla and then cover with cheese. Bake for 10 minutes, or until the cheese melts. Cool slightly, and slice in 4 wedges.
