2 2/3 c. enchilada sauce
16 tortillas
1 lb. ground beef
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. chili powder
2/3 c. chopped onion
2/3 c. grated cheddar cheese

Brown lean ground beef in skillet. Drain. Add salt, pepper, cumin, and chili powder. Add 1/2 of enchilada sauce mixture to meat. Simmer. With remaining sauce dip each tortilla in on both sides, one at a time. Place a heaping tsp. of meat mixture, onion and grated cheese on tortilla. Roll up and place in pan with the seam side down. Continue until all tortillas and meat mixture is used. Top with remaining sauce and cheese. Bake in oven at 350 degrees for 25 to 30 minutes.

ENCHILADA SAUCE:

2 cans condensed tomato soup, undiluted
1/2 tsp. garlic powder
1/2 c. water
1/2 tsp. cumin
1/2 tsp. chili powder
Salt and pepper to taste

Combine ingredients. Simmer for 10 minutes. Stir occasionally. Makes approximately 2 2/3 to 3 cups of sauce.