Recipe - Enchilada Casserole

1 pound Ground beef
3 tablespoon Oil
3 tablespoon Flour
1 cn (15 oz) tomato sauce
1 cn (10 oz) enchilada sauce
1 cn (4 oz) minced green chiles
One half teaspoon Jalapeno (omit or to desired
taste/heat), minced
2 Cloves garlic; minced
2 teaspoon Ground cumin
1 Beef bouillon cube
1 cn (15 oz) water
15 Corn tortillas
Colby/Jack cheese; grated
Onion; chopped

Chop onion; set aside. Grate cheese; set aside. In a large skillet, brown
the ground beef. Remove ground beef; set aside. In the pan drippings add
the oil and flour. Mix together. Add the tomato sauce, enchilada sauce and
water smoothing out lumps as you go. The sauce should be thinner than
gravy. Can addl more water if needed. Add chiles, garlic, cumin, chili
powder and bouillon cube. Bring just to a boil. Keep warm just long enough
to dip tortillas (in and out) in sauce to soften. Place the tortilla on a
plate. Add desired amount of ground beef, cheese and onion. Roll the
tortilla up and place in a 9" x 15" greased baking pan. Repeat procedure
until baking pan is full. Pour sauce over the filled tortillas. Sprinkle
cheese and onion on top. Cover with foil and bake for 25 to 30 minutes or
until hot and bubbley in a 350 degree oven.

NOTES : It is hard to measure meat, cheese and onion. I usually make
enough to fill however many tortilla shells will go in a baking pan. The
sauce, however, is a good mixture. It makes quite a bit. I use a 10inch
cast iron skillet to make the sauce in and the sauce fills it. When it's
just the two of us here, I roll the filled tortilla up, two per serving,
add sauce, sprinkle with cheese and onion and microwave each serving
oneatatime. (2 One half minutes on high). I usually make up the rest in
individual servings and freeze. Great to microwave during the week.
Recipe by: Iris

Posted to EATL Digest by "Iris E. Dunaway" hister@JUNO.COM on Sep 16,
1997