Easy Enchilada Casserole

1 lb. ground meat, browned
1/2 med. onion, added to meat to cook about 10 minutes
2 tsp chili powder
1 tsp each cumin and oregano
1 can tomato sauce
Mix 2 tbsp flour with a cup of water, mix until smooth; add to meat
mixture. Cook until it thickens to a thin gravy texture. You may
have to add more water if it gets too thick.

10 corn tortillas
2 cups grated colby cheese or any Mexican chees from the market
1/2 cup chopped onion

When the meat mixture is done, put a small amount in a 9x9 baking
dish, spread over bottom to keep tortillas from sticking to the pan.
To make enchiladas, dip each tortilla into meat sauce to soften. Add
to each tortilla little of the meat sauce, cheese, and raw onion;
roll up.
(I just layer dipped tortillas flat in the dish, layer meat sauce,
cheese and raw onion, about 3 layers. Leave enough meat sauce to
spread over top; should cover tortillas completely. Put cheese and
onion over top. Bake until cheese melts, a few minuts.

Makes four servings. Serve with a salad and sliced avacados.






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