1.

Preheat the oven to 350˚F.

1.

Preheat the oven to 350˚F.

2.

In a medium saucepan, combine the butter and flour over medium-high heat.

2.

In a medium saucepan, combine the butter and flour over medium-high heat.

3.

Whisk in the chili powder, cumin, garlic, salt and pepper, then the stock and tomato sauce; whisk until it bubbles and thickens. Cook for a minute, then stir in the chopped beef and remove from the heat.

3.

Whisk in the chili powder, cumin, garlic, salt and pepper, then the stock and tomato sauce; whisk until it bubbles and thickens. Cook for a minute, then stir in the chopped beef and remove from the heat.

4.

To assemble, spread a spoonful of refried beans down the middle of each corn tortilla, top with a spoonful of the beef, and place in a row in a 9x13-inch (or similar sized) baking dish.

4.

To assemble, spread a spoonful of refried beans down the middle of each corn tortilla, top with a spoonful of the beef, and place in a row in a 9x13-inch (or similar sized) baking dish.

5.

Pour the remaining sauce overtop and sprinkle with cheese. Bake for 20 minutes, or until bubbly and golden.

5.

Pour the remaining sauce overtop and sprinkle with cheese. Bake for 20 minutes, or until bubbly and golden.