1 1/2 pounds ground beef
1 cup onion
1 1/2 teaspoon ground cumin
2 cloves garlic, crushed
4 tablespoons chili powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1/2 cup enchilada sauce
1/2 cup tomato sauce
1 dozen corn tortillas
1 pound shredded Mexican blend, shredded
Preheat oven to 375 degrees.
Grease a 13 x 9 baking dish.
In a skillet cook beef and onions.
Add next ingredients and simmer for 10 munutes uncovered till liquid evaporates.
Pour 1/2 of sauce in dish and arrange 1/2 of tortillas to cover bottom of dish.
Pour 1/2 of remaining sauce evenly over tortillas.
Spoon in beef mixture, and sprinkle with 1/2 of cheese.
Place remaining tortillas and spread with remaining sauce.
Top the rest of cheese.
Cover with foil and bake 40 minutes, then another 5 minutes uncovered.
May be prepared 24 hours in advance.
Recipe modified by Susan, original recipe by Sara Stickland