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Beef Enchiladas

2 Tbsp oil
1/3 cup finely chopped onion
1 garlic clove, minced
1 beef-flavor bouillon cube or 1 tsp beef-flavor instant bouillon.
1/2 cup hot water
1 16 oz. can tomato sauce
1 to 2 Tbsp chili powder
1 tsp sugar or sugar substitute
1/4 tsp salt
1/4 tsp cumin
1/2 cup cold water
1 Tbsp cornstarch

1/4 cup chopped onion
1 garlic clove, minced
2 tsp vegetable oil
1 to 1 1/4 lb. Ground beef
4 oz can diced green chili peppers, drained
1/2 tsp salt

12 (6 inch) corn tortillas
4oz (1 cup) shredded Cheddar cheese
4oz (1 cup) shredded Monterey jack cheese

To prepare enchilada sauce, in medium saucepan heat oil; saute 1/3
cup onion and 1 clove garlic until tender. Dissolve bouillon in
1/2 cup hot water; add to onion mixture. Stir in tomato sauce,
chili powder, sugar, salt, and cumin. Combine 1/2 cup cold water
and corn starch; gradually stir into tomato sauce mixture. Simmer
10 to 15 minutes or until slightly thickened, stirring occasionally.

To prepare beef filling, in large skillet; Brown ground beef and
drain. Remove from pan. Add to the pan and saute 1/4 cup onion and
1 garlic clove in 2 tsp vegetable oil until tender. Stir in remaining
filling ingredients, return beef, and 3/4 cup of the enchilada
sauce; simmer 10 to 15 minutes or until thickened.

Heat oven to 375 degrees. Spread 1/2 cup of the enchilada sauce
over the bottom of 12x8 inch baking dish. Set aside. In ungreased
skillet, heat 1 tortilla over medium high heat about 15 seconds
until warm, turning frequently. Fill each tortilla with 2 Tbsp beef
filling; roll up. Place seam side down in prepared dish. Pour
remaining enchilada sauce over filled tortillas. Bake at 375 for
10 minutes. Sprinkle with cheese and bake an additional 5 minutes.
6 servings


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