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Tex Mex
Tex Mex Enchiladas

Lynn's Beef Enchiladas With Tomato Sauce

Meat Filling
1 pound ground chuck 
1 clove garlic, finely chopped 
2 teaspoons salt 
1 tablespoon vinegar 
1 tablespoon tequila, cognac or water 
1 tablespoon chili powder 
1 (1 pound) can kidney beans, undrained

Tomato Sauce
3 tablespoons salad oil 
1 clove garlic, very finely chopped
1/4 cup chopped onion
2 tablespoons flour 
2 (10 1/2 ounce) cans tomato puree
1 tablespoon vinegar 
1 beef bouillon cube
1 cup water 
2 tablespoons finely chopped canned green chiles
Dash ground cumin
1/2 teaspoon salt
Dash of pepper

Enchiladas
10 corn tortillas 
1 cup grated sharp Cheddar cheese or 1 cup cubed
    Monterey jack cheese

PREPARE MEAT FILLING: In medium skillet, over low heat, sauté chuck with 1 clove garlic, 2 teaspoons salt, 1 tablespoon vinegar, the tequila and chili powder until chuck is browned. Stir in kidney beans.

MAKE TOMATO SAUCE: In hot oil in skillet, sauté garlic and onion until golden. Remove from heat. Stir in flour until smooth; stir in tomato puree, vinegar and bouillon cube dissolved in boiling water.

Bring mixture to boiling point, stirring, over medium heat.

Add chiles, cumin, salt and pepper; simmer, uncovered and stirring occasionally, about 5 minutes.

TO ASSEMBLE ENCHILADAS: Preheat oven to 350 degrees F. Place about 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish. Pour tomato sauce over all; sprinkle with cheese. Bake 25 minutes.

Makes 10 small, 5 large servings.

NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.

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