MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Michelle Bruce's Beef Enchiladas
 Categories: Tex-mex, Beef, Groundmeat, Tortillas, Chilies
      Yield: 10 Servings
 
           MEAT FILLING:
      1 lb Ground chuck
      1 cl Garlic; finely chopped
      2 ts Salt
      1 tb Vinegar
      1 tb Tequila, cognac, or water
      1 tb Chili powder
      1 lb Canned kidney beans;
           -undrained
           TOMATO SAUCE:
      3 tb Salad oil
      1 cl Garlic; very finely
           -chopped
    1/4 c  Onion; chopped
      2 tb Flour
      2 cn Tomato puree (10 1/2 oz ea)
      1 tb Vinegar
      1    Beef bouillon cube
      1 c  Water; boiling
      2 tb Canned minced green chiles
      1 ds Ground cumin
    1/2 ts Salt
      1 ds Pepper
           ENCHILADAS:
     10    Tortillas
      1 c  Sharp cheddar; grated -OR-
      1 c  Monterey Jack cheese; cubed
 
  Prepare meat filling: In medium skillet, over low heat, saute
  chuck with garlic, salt, vinegar, tequila, and chili powder until
  chuck is browned. Then stir in kidney beans. Set aside.
  
  Make tomato sauce: In hot oil in skillet, saute garlic and onion
  until golden brown. Remove from heat. Stir in flour until smooth;
  then stir in tomato puree, vinegar, and bouillon cube, dissolved
  in boiling water. Bring mixture to boiling point, stirring, over
  medium heat. Add chiles, cumin, salt, and pepper; simmer,
  uncovered and stirring occasionally, about 5 minutes. Set aside.
  
  To assemble enchiladas: Preheat oven to 350F. Place about 1/3 cup
  filling in center of each tortilla; roll up. Arrange, seam side
  down, in a 13-by-9-by-2-inch baking dish. Pour tomato sauce over
  all; sprinkle with cheese. Bake 25 minutes.

  NOTE: Meat filling and tomato sauce may be made ahead of time and
  refrigerated. Reheat slightly when ready to use.
  
  Posted by Michelle Bruce 7-14-94

  From: Michael Loo
  Date: 21 Nov 98
 
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