Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    flour tortillas
                        ***MEAT FILLING***
   1      pound         ground beef
   1      clove         garlic or 1/4 tsp.
                        garlic powder
   2      teaspoons     salt
   1      tablespoon    water
   1      tablespoon    chili powder
   1      can           kidney beans -- undrained
                        ***TOMATO SAUCE***
   3      tablespoons   salad oil
     1/4  teaspoon      garlic powder
     1/4  cup           chopped green pepper
     1/2  cup           chopped onion
   1      can           italian -- (2 lb. 3 oz.)
                        tomatoes -- undrained
                        enchiladas"
   1      can           tomato paste -- (6 oz.)
   1                    beef bouillon cube
     3/4  cup           boiling water
   2      tablespoons   finely chopped -- (2 to 3)
                        canned green chilies
   1      dash          ground cumin
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
   1      cup           grated sharp cheddar cheese

Preparation:

Prepare meat filling in a medium skillet, over low heat. Saute beef, stirring with garlic, salt, water and chili powder. Cook until beef is browned. Stir in beans. Remove from heat. Make tomato sauce in hot oil in skillet. Saute garlic, onion and green pepper until tender, about 5 minutes. Remove from heat. Stir in tomatoes and tomato paste and mix well. Bring to boiling point, stirring over medium heat. Add dissolved bouillon cube, the chilies, cumin, salt and pepper to tomato mixture. Simmer, uncovered and stirring occasionally, for 5 minutes to thicken slightly. Enchiladas: Preheat oven to 350 degrees. Place 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 2-inch pan. Pour the tomato sauce over all. Sprinkle top with grated cheese. Bake for 25 minutes. Makes 12 enchiladas.