Enchilada Casserole (Cherie Vance)

2 lbs. ground beef
1 c. chopped onions or 3 T. instant
1/4 t. Tabasco sauce
2 cans (8 oz.) tomato sauce (or 1 can tomato sauce and 1 can chili sauce)
2-3 c. grated cheese
3/4 c. flour
2 1/4 c. water
1-2 T. chili powder
1 t. salt
8 corn tortillas

Cook meat, onions, spices until meat loses its color. Add flour and mix well. Stir in water and cook to the consistency of gravy. Add tomato sauce and simmer 5-10 minutes.
In casserole layer half of meat mixture, half of tortillas, half of cheese. Repeat, topping with cheese. Bake at 350° for 25 minutes. Serve with shredded lettuce sprinkled over all.  Serves 6-8.