A recipe by Julie Van Rosendaal
Preheat the oven to 350˚F. In a medium saucepan, combine the butter and flour over medium-high heat. 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.
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. Pour the remaining sauce overtop and sprinkle with cheese. Bake for 20 minutes, or until bubbly and golden.