Homemade Enchiladas

• 5 lb. ground beef
• 2 large onions
• 2 Tbsp. cumin powder
• 1 Tbsp. garlic
• 1 tsp. salt
• 2 cans tomatoes
• 1/2 c. cornstarch for thickening
• 3 Tbsp. chili powder
• 1 small can tomato sauce
• 1 pkg. corn tortilla shells
• 16 oz. Cheddar cheese, shredded
• 2 qt. pan boiling water

1. Heat oven to 350u0b0.
2. Brown ground beef in skillet; drain.
3. Add 1 quart water.
4. Cut up both onions.
5. Add 1 chopped
6. onion to beef; add spices.
7. Cook for 1 hour.
8. Add can tomatoes; simmer for another hour.
9. Add 1/4 cup water to cornstarch; mix until smooth, then add to beef mixture.
10. Remove 3 cups enchilada mix in medium size bowl.
11. Add other chopped onion.
12. Mix in 8 ounces of cheese. Place pan on fire with boiling water.
13. Dip 1 tortilla shell in water.
14. Remove, place in cake pan, put 2 tablespoons cheese in onion mixture in taco shell and roll.
15. Continue until all shells are done.
16. Pour remaining enchilada mixture over enchiladas. Sprinkle rest of cheese on top.
17. Place in oven until cheese melts and it bubbles.
18. You may put the tortilla shells on plates and place in oven until cheese melts.
19. Ready to eat.

ground beef, onions, cumin powder, garlic, salt, tomatoes, cornstarch, chili powder, tomato sauce, corn tortilla shells, cheddar cheese, pan boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=653559 (may not work)