2 lb. ground beef or ground deer meat
2 cans enchilada sauce, hot or mild or mix
1 lb. cheese, grated
1 pkg. corn tortillas
1 onion, chopped
1 bell pepper, chopped
2 cans tomato sauce
Salt & pepper to taste
Garlic & cumin to taste

Brown meat and drain well. Add all other ingredients except cheese and tortillas. You may need to add some water if the mixture is too dry.

In a skillet, heat tortillas in a 1/4 cup oil. Do not fry tortillas until hard, just long enough to make them flexible. In a 13 x 9 inch casserole dish put a tortilla in, put a spoonful of meat mixture, small amount of cheese in the middle and roll up. Repeat until casserole dish is full or you run out of ingredients. Spoon remaining meat mixture on top of all enchiladas and cover with cheese. Bake at 350 degrees until cheese is melted and meat is bubbly. These freeze great and are wonderful.