1/4 c. chopped onion
1 clove garlic, finely chopped
3 tbsp. vegetable oil
1/4 tsp. ground cumin
1/2 tsp. salt
2 c. chopped cooked roast beef or leftover roast
1/2 of 8 oz. can tomato sauce
1 env. dehydrated vegetable soup mix
2 c. water
12 corn tortillas
Vegetable oil
Chopped tomato
Shredded lettuce
Bottled hot sauce

Saute onion and garlic in 3 tablespoons oil, add cumin and salt; blend well. Add meat, stirring constantly. Add tomato sauce, vegetable soup mix, and water. Cook slowly 30 minutes or until all liquid is absorbed. Fry tortillas, one by one, in 1 1/2" hot oil in a second skillet a few seconds on each side. Place 2 to 3 teaspoons meat mix on each tortilla; roll up. Pile on platter. Garnish with chopped tomato and shredded lettuce. Serve with bottled hot sauce on the side. Makes 12 tacos.