1 lb. ground round beef
Garlic salt
1 lb. longhorn cheese, grated
Corn tortillas (about 1 doz.)
1 finely chopped onion

SAUCE:

2 sm. cans tomato sauce
Equal amount of water
1 tsp. ground cumin
2 tsp. granulated chicken bouillon
2 tbsp. chili powder
2 tbsp. oil
2 tbsp. flour stirred into 1/2 c. cold water

Brown ground round with garlic salt. Drain off excess fat. Set meat aside to cool. Mix sauce ingredients except flour and water mixture and bring to a boil. Then thicken sauce with flour and water mixture. Set sauce aside to cool. Mix chopped onion and part of grated cheese with the browned meat. Soften corn tortillas by quickly frying on each side in hot oil. (If you leave them in the oil too long, they will get too soft and start to fall apart). Let excess oil drip off and dip tortillas in sauce. Place small amount of meat mixture in each tortilla and roll. Place these in 9 x 13 inch pan and pour the rest of sauce over the enchiladas. Sprinkle them with the remaining cheese. Bake approximately 30 minutes at 300 to 350 degrees until sauce is bubbly and cheese is melted.