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STACKED ENCHILADAS 
1 dozen corn tortillas

SAUCE:

10 oz. tomato juice
1 tbsp. chili powder
Dash of garlic salt
1/8 tsp. basil
1 lb. hamburger, browned and drained
Salt and pepper to taste
1/8 tsp. cumin
1/3 c. cornstarch

TOPPINGS:

1 c. grated Cheddar cheese
1 c. grated Monterey Jack cheese
1 c. tomatoes, chopped
2 c. lettuce, sliced
1 lg. onion, diced

Simmer spices and juice with hamburger at least 10 minutes. Add cornstarch dissolved in small amount of cold water and stir while bubbling until thickened.

Soften tortillas by soaking in sauce one at a time. Place softened tortilla on individual serving plates. Top as desired with toppings, and layer until stack of enchiladas is desired serving size. Serves 6-8.

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