3 lbs. ground round
2 med. onions, chopped
1 1/2 tsp. minced garlic
2 tsp. black pepper
2 tsp. salt
2 tsp. ground comino
4 tsp. chili powder
1 can Ro-Tel tomatoes
1 can water

Brown the meat and onions. Add the remaining ingredients and simmer until water is gone (1 hour). Drain grease.

FOR TACO'S: Fill shells half way with meat, add hot sauce, lettuce and tomatoes and top with shredded cheese.

FOR ENCHILADAS: Dip corn tortillas in hot oil until they are limp, drain. Put 2-3 tablespoons of meat just off center of tortilla and roll up. Place side by side in a shallow baking dish. Cover with chili and cheese and heat in a 400 degree oven until cheese melts and is bubbly.