Enchiladas

1-2 lb ground meat 3-4 cloves chopped garlic 1 can tomato soup 1 (303)can ranchstyle beans 1-2 cans full of water 1 onion, minced 1/2-2 lb grated cheddar

1 onion, chopped salt and pepper 1 (15oz) can tomatoes 3-4 Tbsp chili powder 1 doz tortillas (corn or flour) 1-2 tsp cumin

Cook and crumble meat with chopped onion and garlic
Add soup, tomatoes, beans, salt, pepper, chili powder,
and cumin. Simmer 45 minutes to 1 hr. Dip tortillas in
chili mixture, put minced onion, cheese and 1 heaping
Tbsp of chili mixture on tortilla and roll, place folded
side down in baking dish. Put onion and cheese on top
of all and pour chili over this and put more cheese on
top. Bake at 350 for 30-45 minutes or until cheese
melts. (May have some chili left over)

This recipe freezes well for later use.