Enchiladas

By Febrina Malloy

Ingredients:
2 dozen corn tortillas
2 lbs ground beef
1/2 onion, chopped
2 TB chili powder
2 TB red wine
1 clove garlic, or 1/2 tsp garlic salt, or 1/4 tsp garlic powder
1/2 tsp salt (reduce if using garlic salt)
1/4 tsp cumin
2 cups shredded longhorn or American cheese

Sauce:
1/2 onion, chopped
1 clove garlic, or 1/2 tsp garlic salt, or 1/4 tsp garlic powder
1/4 tsp cumin
few crushed coriander seeds
1/4 tsp oregano
2 tsp chili powder
1/8 tsp cayenne pepper, or to taste
1 large (about 29 oz) tomato puree or tomato sauce
2 cups water
2 beef bouillon cubes
1 tsp sugar

Directions:
1. For sauce, saute onion lightly in a little bacon drippings; add other ingredients and simmer, uncovered, while preparing enchiladas.
2. For enchiladas, mix seasonings into browned meat and onion. Then add 2 or 3 spoonfuls of sauce to meat mixture.
3. Dip each tortilla in hot water to soften, then add about 2 TB filling and roll up.
4. Put into large baking pan, seam side down. (May put a little sauce in bottom of pan.) Pour some of sauce on top. Then sprinkle cheese over all.
5. Bake at 350°F about 20 minutes. Serve with remainder of sauce.