Beef and Cheese Enchiladas

by Shannon Seney

3T flour

4t chili powder

3T oil

2c water

1 lb hamburger

1/2 c chopped onion (no included tonight)

1 t salt

1/4 t pepper

1/2 t garlic salt

12 tortillas

1 lb grated cheese

Brown flour and chili powder in oil.  Stir in water, gradually.  Simmer for 30 minutes to allow sauce to thicken. 

Meanwhile, brown hamburger and onion.  Season with:

garlic salt sprinkled over the entire portion of browned hamburger meat in your pan (it sounds like a lot, but I don't think it is because it's spread out over the entire portion)

a dash of cayenne pepper

5-10 drops of Tabasco sauce

2t-1T of dried oregano

2t-1T dried basil

dash of taco seasoning (do not add the water as instructed on the back of the packet)

Dip tortillas into chili powder sauce.  Allow any excess to drip off.  Lay tortilla onto plate in order to fill center of tortilla with meat and sprinkle with cheese.  Roll tortilla and place into baking dish.  Repeat with remaining tortillas.  Spread any left over sauce over top of tortillas (typically there is a very scant amount, if any).  Sprinkle remaining cheese over all of the enchiladas.  Bake at 350 F until cheese is melted.