Beef--------Beef Enchiladas

prep time:: 45 mins
cook time:: 25 mins

Serves 6

Julie

From: Dad

ingredients

Meat Filling

1 lb. ground beef or chicken maybe used
1 clove garlic, finely chopped
2 tsp salt
1 Tbsp vinegar
1 Tbsp tequila, cognac, or water
1 Tbsp chili powder
1 (1 lb) can kidney beans, undrained

Enchilada Sauce

3 Tbsp salad oil
1 cup boiling water
1 clove garlic (very finely chopped)
1/4 cup onion chopped
2 Tbsp canned green chilies, finely chopped
2 Tbsp flour
1/2 tsp salt
2 (10 1/2 oz) cans tomato puree
Dash pepper
1 Tbsp vinegar
1 beef bouillon cube
Dash ground cumin

Enchiladas

10 tortillas
1 cup grated cheese

directions

Meat Filling

In medium skillet, over low heat, sauté beef with all the ingredients except the beans. After the beef is browned stir in the kidney beans and set aside.

Enchilada Sauce

In hot oil in skillet sauté garlic and onion until golden. Remove from heat. Stir in flour until smooth; then stir in tomato puree, vinegar and bouillon cube, dissolved in boiling water. Bring mixture to b oiling point, stirring over medium heat. Add chilies, cumin, salt and pepper. Simmer uncovered, stirring occasionally, about 5 mins.

Enchiladas

Place about 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down in a 13 by 9 by 2 inch baking dish. Pour enchilada sauce over all; sprinkle with cheese. Bake 25 minutes