2 lg. onions, chopped
1 clove garlic, minced
2 tbsp. oil
3 1/2 lbs. ground beef
2 cans kidney beans, mashed
3 cans enchilada sauce
2 tbsp. Mexene chili powder
Salt, to taste
1 lg. pkg. taco shells
Lettuce, shredded
Tomatoes, chopped
Cheese, grated

In a large Dutch oven, brown the onions and garlic in oil. Add the meat and continue browning. Add the mashed beans to meat and stir. Add 2 cans of enchilada sauce; reserve the third can to be added later if the mixture becomes too stiff. Stir in chili powder and salt. Simmer for 1 1/2 to 2 hours. It should turn a dark red. The filling freezes well. It makes a large amount that should serve 16 to 20. This is a meal in itself.