My Mother's Enchiladas

Ingredients

Filling

• 1 lb ground beef
• 2 teaspoons salt
• 1 teaspoon vinegar
• 1 teaspoon cognac
• 1 teaspoon chili powder
• 2 garlic cloves, chopped

• 1 (1 lb) can kidney bean

Sauce

• 3 teaspoons oil
• 1/4 cup onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons flour
• 20 ounces tomato puree
• 1 teaspoon vinegar
• 1 beef bouillon cube
• 1 cup boiling water
• 1 teaspoon ground cumin
• 2 teaspoons green chilies, canned
• 1/2 teaspoon salt

Enchiladas

• 10 tortillas
• 1 cup cheddar cheese, grated

Directions

1. 1

   Prepare filling: Over medium heat, saute beef with garlic, salt, vinegar, cognac, and chili powder until meat is brown. Add drained kidney beans and set aside.

2. 2

   Prepare tomato sauce: Heat oil and saute garlic and onion. Remove from heat. Stir in flour until smooth.

3. 3

   Dissolve bouillon cube in boiling water. Add to onion/garlic mixture, then add tomato puree and vinegar.

4. 4

   Return to heat and bring to a boil. Add green chiles, cumin, salt and pepper. Simmer, uncovered, about 5 minutes.

5. 5

   Preheat oven to 350.

6. 6

   Place 1/3 cup of meat filling in tortilla; roll up and place in a 13x9x2 baking dish.

7. 7

   Pour tomato sauce over all, and sprinkle with cheese. Bake for 25 minutes.