Enchiladas

• 3 lb. ground lean hamburger
• 1 tsp. ground cumin
• 2 tsp. chili powder
• dash of garlic salt
• 1/2 tsp. pepper
• dash of salt
• 1 small tomato sauce
• 1 (16 oz.) can Hormel chili without beans
• 4 oz. can chopped chilies
• 1 medium onion, chopped
• 1 c. sour cream
• 3 c. shredded cheese (Cheddar or Monterey Jack)
• 8 large tortillas
• 1 (16 oz.) jar chunky taco sauce (medium hot)

1. Brown hamburger and drain; add ground cumin, chili powder, garlic salt, pepper and salt.
2. Add 1/2 tomato sauce, 1/2 chopped chilies and 1/2 can chili to meat mixture.
3. Mix well.
4. Mixture should be thick.
5. Pour half of taco sauce in large dish.
6. Dip a tortilla in sauce.
7. Transfer to 9 x 13-inch baking dish.
8. Spoon in 1 teaspoon sour cream, some cheese and some of the meat mixture and roll with seam-side down.
9. Continue doing this until all tortillas have been used and dish is full.
10. Heat remaining portions of can of chili with tomato sauce added.
11. If you have some mixture remaining also add this to chili.
12. Spoon onto top of enchiladas.
13. Top with shredded cheese and bake 45 minutes, uncovered, in 350u0b0
14. oven.

ground lean hamburger, ground cumin, chili powder, garlic, pepper, salt, tomato sauce, hormel chili without beans, chilies, onion, sour cream, shredded cheese, tortillas, taco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304084 (may not work)