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1. Heat a large non-stick skillet over med-high heat.
2. Add 2 lbs ground beef and cook, stirring occasionally until cooked through (5 minutes).
3. Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 Tbsp in the pan.
4. Add 2 cans of tomatoes, 1 tsp chili powder and 1 tsp salt.
5. Continue to cook until beef is fully cooked and sauce slightly reduced and most of the tomato liquid has evaporated (7 to 10 minutes).
6. Before serving, on a dry large non-stick pan over medium/high heat, toast both sides of tortillas just until hot and barely starting to turn golden (15-30 seconds per side).
7. Remove to a plate and cover loosely with foil to keep warm.
8. To serve, place a heaping spoonful of beef over each tortilla, top with lettuce, mango salsa, sprigs of cilantro, sour cream and a sprinkle of chili powder if desired.
9. Squeeze fresh lime juice just before eating.

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