2 tbsp. vegetable oil
1 1/4 lb. ground round
1 c. onion, chopped
2 cans tomato paste
1 can mixed vegetable juice
1 c. water
2 tsp. chili powder
1 tsp. red pepper
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 lb. Cheddar cheese
24 corn tortillas

In large, heavy skillet, heat vegetable oil. Brown ground round and 1/2 cup onion in hot oil until meat loses its red color. Add tomato paste, vegetable juice, water, chili powder, red pepper, garlic, salt and pepper. Stir to combine all ingredients well. Bring to boiling, reduce heat and simmer 45 minutes. Meanwhile, grate the Cheddar cheese. Preheat oven to 350 degrees. Dip each tortilla in hot fat, just long enough to soften it. Drain on paper towels and spread 2 tablespoons meat sauce on each tortilla. Sprinkle with grated cheese and chopped onion. Roll up and place in shallow baking dish. Sprinkle tops of tortillas with remaining cheese and onions. Pour 1 cup meat sauce over all. Bake 15 minutes. Serve with additional sauce.