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1 small can (8 oz.)
Spanish-style tomato sauce
(El Paso)
3 lb. ground meat
1 (20 oz.) can enchilada sauce
1 (10 oz.) can enchilada sauce
1 pkg. corn tortillas
1 lb. grated Longhorn cheese
1 large chopped onion

Brown ground beef and drain off any fat. Add both cans
of enchilada sauce and the tomato sauce. Add a tablespoon of
flour stirred into 2 tablespoons of cold water. Simmer to
In a 9 x 13-inch baking dish, place a layer of corn
tortillas, torn to fit into corners, then layer of meat and
sauce mixture. Add a layer of chopped onion. Sprinkle with
cheese. Repeat again until meat mixture has been used. Top
with lots of cheese. Bake 15 minutes in a 350 degrees oven until
cheese melts. Chopped lettuce and tomato my be served with
this. Hot sauce may be added. May be frozen and baked later.
Cool before freezing. Serves 6.

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