1/2 lb. lean ground beef
4 cups water
2 cup chiles, roasted and chopped
2 medium tomatoes, chopped (or 1 cup canned crushed tomatoes)
2 tsp. minced white onion
1 tsp. salt
1 clove garlic, minced
1/4 tsp. white pepper
1/4 tsp. Worcestershire sauce
2 tbsp. cornstarch dissolved in 2 tbsp. water

Brown beef over medium heat in a high sided skillet until done. While continuing to heat the skillet, pour in water and add chile, tomatoes, onion, salt, garlic, pepper and Worcestershire sauce.

Bring mixture to a boil, then lower heat and simmer for 10 to 15 minutes. Add cornstarch and cook for 5 to 10 minutes more. The sauce should be thickened, but quite pourable, with no taste of raw cornstarch.

Serve warm with burritos, enchiladas or other dishes.

Note: The sauce will keep in the fridge for 3 to 4 days. It freezes well.