4 tbsp. cooking oil
2 lbs. ground meat
1 bell pepper, chopped
1 onion, chopped
1/4 tsp. comino powder
1/4 tsp. garlic powder
Dash salt, to taste
1 pkg. corn tortillas (12)
2 cans enchilada sauce
1 lg. pkg. Velveeta cheese, shredded

Preheat oven to 350 degrees. Brown ground meat and drain. Add bell pepper, onion, comino, garlic and salt. Saute until onion is tender. Heat up enchilada sauce. In separate frying pan get the cooking oil hot and dip each tortilla and drain on paper towel. After tortilla is drained, dip in enchilada sauce as you are layering them in casserole dish. Line bottom with tortillas. Layer of meat on top of tortillas. Sprinkle cheese.

Repeat until out of meat. Pour last of sauce on top and sprinkle last of cheese. Place in oven until cheese melts about 15 to 20 minutes. Serve with rice and salad.