2 tablespoons shortening
2 tablespoons flour
2 tablespoons Mexican Hot chili powder
1 small can tomato sauce
2 cans water
1 teaspoon salt
1/2 teaspoon black and red pepper mix
1 pound extra lean ground beef
1 dozen corn tortillas, from refrigerator section
3 cups of sharp cheddar, or Mexican blend grated cheese (Using the
Mexican blend will make it hotter.)
1 bunch of green onions
Brown ground beef, drain. Melt shortening in a saucepan over medium
heat, add flour and stir until roux is smooth. Stir in chili powder
until mixed, then add tomato sauce and two cans of water. Add salt, red
and black pepper, and extra lean ground beef. Stir and let simmer for
15-20 minutes, stirring occassionally.
Spread one half cup of chili-beef gravy in bottom of a 13 by 9
casserole dish.
Soften one dozen corn tortillas in microwave, or in warm skillet, two at
a time. Slice one bunch of green onions. Fill each tortilla with two
tablespoons of cheese and a sprinkling of green onions, roll, and place
face down in casserole dish. Repeat with other eleven tortillas, placing
rolls side by side. Top with remaining chili gravy, cheese, and diced
green onions. Cover with foil, place in 350 oven for 25 minutes, or
until heated through in the middle. Uncover and continue baking until
cheese is bubbling and casserole begins to brown on top. Serve. This
casserole freezes well, unbaked. It can go straight from the freezer to
the oven, covered with foil. It will take longer to heat, of course.
Figure at least an hour. This is a wonderful make-ahead dish.
To make cheese enchiladas, simply omit the ground beef in the chili
gravy.
To make beef enchiladas, fill tortillas with cooked ground beef and
onion, and omit cheese, or use a light cheese topping.