Preheat oven to 350º.
In a large skillet, brown meat and season to taste.
In a separate mixing bowl, add hot sauce to 2 cups of prepared Ricos Aged Cheddar Cheese Sauce and stir until blended.
Add to the skillet of cooked meat along with pinto beans mix well.
Lightly spray cooking oil on a 9”x13” baking dish.
Layer tortillas, meat mixture, enchilada sauce and cheese sauce.
Top with remaining cheese sauce and for added crunch, crumble tortilla chips over cheese and bake uncovered for 20 minutes or until bubbly.
Serve with fresh sour cream, guacamole, or Pico de gallo.