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3 Tbsp. shortening or bacon
3 Tbsp. flour
1 clove garlic, chopped fine
dash of oregano
2 Tbsp. red chile
1 tsp. salt
dash of comino (cumin)
2 c. water
1 (8 oz.) tomato sauce (if
1 pkg. (12) corn tortillas
1 medium onion, chopped
1 lb. Longhorn Cheddar cheese

Melt fat. Add flour and brown. Add red chile, oregano
and comino, being careful not to let chile burn. Slowly add
cold water. Add salt and garlic and cook slowly until thick.
(If chile sauce is too pungent, the tomato sauce may be added.)
In 9 x 13-inch baking dish or crock-pot, layer sauce,
tortillas, onions and cheese. On last layer, pour remaining
sauce over casserole and top with cheese. Cover and cook in
crock-pot on low 3 to 4 hours.
In baking dish, cover with foil and bake at 350 degrees for 45
minutes. Remove from oven and let "set up" about 15 minutes
before serving.

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