Brown in skillet:

1 lb. ground beef
1 clove garlic, chopped
2 tsp. salt
1 tbsp. tequila, cognac or water
1 tbsp. chili powder

Cook until brown. Stir in 1 pound can kidney beans, undrained. Remove from heat. Place 1/3 cup filling in 1 tortilla. Roll, put seam side down in 9 x 13 inch baking dish. Make tomato sauce.

TOMATO SAUCE:

In skillet, saute:

1 clove garlic, chopped
1/2 c. onion, chopped
1/4 c. green pepper, chopped

Cook until tender, about 5 minutes and remove from heat. Stir in 1 can (2 pounds 3 ounces) Italian tomatoes, undrained and 1 (6 ounce) can tomato paste, mix well. Bring to a boil. Add 1 beef bouillon cube in 3/4 cup boiling water, 2 to 3 tablespoons chopped green chilies, dash of cumin, 1/2 teaspoon salt, 1/8 teaspoon pepper.

Simmer 5 minutes uncovered. Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.