1 lb. ground beef
1 med. onion, diced
1 lg. can refried beans or pinto beans, soaked & cooked
1 pkg. corn tortillas (12)
1 pkg. taco seasoning
1 (12 oz.) pkg. Cheddar cheese
1 (8 oz.) can tomato sauce or paste
2 c. water
1 clove garlic, minced (powder, optional)
1/4 c. onion, diced (powder optional)
Dash of salt
2 to 4 tbsp. chili pepper (chili powder optional)
Cornstarch, enough to thicken slightly
1 c. long grain rice
2 tbsp. butter
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cumin
Dash of salt
1/2 to 1 c. tomato sauce
2 c. water

Fry 1 pound of hamburger until brown. Drain well. Add 1/2 to 1 package of taco seasoning and 1/4 cup water; simmer 15 minutes. While simmering, dice 1 medium onion, heat 1 large can refried beans. Cook 12 corn tortillas in oil, just until soft. Dab excess oil with paper towel. Place 2 to 3 tablespoons hamburger on the edge of each tortilla. Add 2 tablespoons or so beans on top of hamburger. Sprinkle with onions and Cheddar cheese. Fold over 1 edge and roll up. Place in oblong cake pan.

SAUCE: Place 2 cups water in small saucepan. Add 2 to 3 tablespoons red chili pepper or chili powder; bring to a boil. Add 1 clove garlic minced or powder and 1/4 cup onion or powder and dash of salt. Simmer 10 minutes. Add 1 (8 ounce) can tomato sauce or paste to desired thickness. Pour over enchiladas. Sprinkle remaining cheese and onions over top. Bake at 350 degrees for 15 minutes or cheese is melted. Makes 12 enchiladas.

MEXICAN RICE:

2 tbsp. butter
1 c. long grain rice
1 to 1 1/2 tsp. onion powder
1 to 1 1/2 tsp. garlic powder
1 to 1 1/2 tsp. cumin
2 c. water
1/2 to 1 c. tomato sauce

Melt butter in skillet. Add long grain rice, onion powder, garlic powder and cumin; fry over medium heat just until brown. Add 2 cups water and tomato sauce; bring to a boil. Cover and simmer over low heat about 20 minutes.