The Sauce

  1. 1/4 Cup shortening
  2. 1 Tbsp cumin
  3. 1 Tbsp chili powder
  4. 1 8oz Can tomato Sauce
  5. 2 Tbsp flour
  6. 1 Tbsp garlic salt
  7. 4 Cups water

The Enchiladas

  1. 12 corn Tortillas
  2. vegetable oil
  3. 1 Lb Ground Beef
  4. 1/2 Large Onion (diced)
  5. garlic salt
  6. 1 Cup Grated Colby Cheese


In large sauce pan, heat the shortening on medium high until a near boiling state. Stir in cumin, chili powder, flour and slowly add 2 cups of water while stirring constantly, as if making a cream gravy. Note: when the cumin, chili powder, and flour are added to the shortening, the mixture will begin to thicken quickly, so have the 2 cups of water ready to pour! Stir in the garlic salt and slowly add the water and tomato sauce. Reduce heat and simmer for 20 minutes covered.

In an oiled skillet, cook tortillas on each side until soft (approximately 10 seconds each side on medium high heat). Set the tortillas aside, stacking to prevent drying, until cool enough to touch. Note: the tortillas can be soaked in the sauce for added flavor, but I would note soak for more than 5 minutes, they may become too soft to roll. Brown the ground Beef, drain grease, add Onion and continue to cook until onions are clear. Add garlic salt to taste. Allow to cool and add Cheese to the mixture. Add small amount of ground Beef to center of tortilla and roll. Place in a well oiled 9" x 13" pan. After rolling all tortillas, pour sauce over enchiladas and bake at 375º for 20 minutes.

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