BEEF ENCHILADAS

1 pound ground beef
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 to 2 tablespoons chili powder
2 cups water
1/2 teaspoon salt
oil for frying
12 corn tortillas
1 pound shredded cheddar cheese
1 onion, finely chopped

Brown ground beef and set aside.

In a large skillet, combine 3 tablespoons oil and the flour and cook over medium heat until flour begins to brown.

Add chili powder to water and stir until dissolved.

When flour is browned, slowly add chili powder mixture, stirring constantly, until it begins to thicken.

Add salt, lower heat, and simmer uncovered for 5-10 minutes.

Heat 1/2-inch oil in a small skillet. Dip each tortilla in hot oil to soften.

TO ASSEMBLE ENCHILADAS:
Place 2 tablespoons ground beef, some grated cheese, and chopped onion along the middle of a softened tortilla. Roll up and place, seam side down, in a 9x13-inch casserole. Repeat process with the remaining tortillas. Pour sauce over the top and sprinkle with the remaining cheese and chopped onion.

Bake at 350 degrees F about 15 minutes or until enchiladas are heated through and cheese has melted.

Servings: 6
Source: Cooking Texas Style by Candy Wagner and Sandra Marquez, 1983