Enchilada Casserole

Chop onion; set aside. Grate cheese; set aside. In a large skillet, brown the ground beef. Remove ground beef; set aside. In the pan drippings add the oil and flour. Mix together. Add the tomato sauce, enchilada sauce and water smoothing out lumps as you go. The sauce should be thinner than gravy. Can addl more water if needed. Add chiles, garlic, cumin, chili powder and bouillon cube. Bring just to a boil. Keep warm just long enough to dip tortillas (in and out) in sauce to soften. Place the tortilla on a plate. Add desired amount of ground beef, cheese and onion. Roll the tortilla up and place in a 9" x 15" greased baking pan. Repeat procedure until baking pan is full. Pour sauce over the filled tortillas. Sprinkle cheese and onion on top. Cover with foil and bake for 25 to 30 minutes or until hot and bubbley in a 350 degree oven.

NOTES : It is hard to measure meat, cheese and onion. I usually make enough to fill however many tortilla shells will go in a baking pan. The sauce, however, is a good mixture. It makes quite a bit. I use a 10-inch cast iron skillet to make the sauce in and the sauce fills it. When it's just the two of us here, I roll the filled tortilla up, two per serving, add sauce, sprinkle with cheese and onion and microwave each serving one-at-a-time. (2 1/2 minutes on high). I usually make up the rest in individual servings and freeze. Great to microwave during the week.