1 lb. ground beef
1 can cream of mushroom soup
Cumin seed spice (to taste)
Garlic powder (to taste)
1 dozen flour tortillas
1 med. chopped onion
1 lb. longhorn grated cheddar cheese
1 can El Paso Enchilada Sauce

Brown beef, drain and add soup, spice, powder all off burner. Warm tortillas, put meat-onions, cheese in tortillas, roll and put in greased baking pan, 13"x2". After all is stuffed and rolled, pour enchilada sauce on top, if any meat is left, place on after the sauce, then sprinkle the left over onions on top. Last, sprinkle the rest of the cheese. There should be a lot left. Put in 350 degree oven just until cheese is melted. Serve hot.