8 flour tortillas (10 inch)
1 1/2 lb. lean ground beef
2 lg. onions, chopped
2 green peppers, chopped
3 ribs celery, chopped
4 cloves garlic, minced
4 tbsp. chili powder, divided
1 tsp. oregano
3 tbsp. oil
2 c. cooked rice
2 c. shredded cheddar cheese
1 qt. tomatoes, drained, reserve liquid
1 tsp. salt
2 1/2 tsp. salt, divided
1 tbsp. cold water
1 tsp. cornstarch

Brown ground beef, set aside. Saute in oil, the onions, garlic, peppers and celery. Add drained tomato chunks, oregano, 3 tablespoon chili powder and 2 teaspoons salt. Simmer 15 minutes. Add beef and rice. Lay each tortilla, one at a time, across narrow end of pan. Fill with 1/8 of filling. Sprinkle with cheese. Roll up leaving open side down. These should fill the pan. To make the sauce, bring reserved tomato liquid, 1/2 teaspoon salt, 1 tablespoon chili powder and sugar to boil. Simmer 5 minutes. Dissolve cornstarch in cold water and add to tomato sauce mixture until clear and thickened. Pour over filled tortillas. Cover with foil and bake in 350 degree oven for 30 minutes.