Cooking With Grandma Judy

Ingredients

• 1 small onion, chopped
• 1 medium sweet green pepper, seeded and chopped
• 1 clove garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1 tablespoon chili powder
• ½ teaspoon salt
• 1 cup water
• 1 cube beef bouillon
• 1 large tomato, peeled and chopped
• 1 (15 ½ oz.) can chili with beans, mashed
• 1 package or can of flat corn tortillas
• 1 large onion, chopped (1 cup)
• 1 lb. Cheddar cheese, shredded

Directions

Preheat oven to 325 degrees.

Saute the small, chopped onion, green pepper and garlic in oil until soft, about 5 minutes. Stir in flour, chili powder and salt; cook, stirring constantly, just until bubbly. Stir in water and bouillon cube; continue cooking and stirring until sauce thickens and bubbles 1 minute. Add chopped tomatoes and chili. Bring to boiling; lower heat and simmer 15 minutes or until mixture is thick.

Cook tortillas, if necessary, following label directions (some tortillas are not brittle, but are packed in oil and will already be soft and bendable – these need not be cooked before using in this recipe). Place tortillas on flat surface; sprinkle with ¼ cup cheese and a heaping tablespoonful of onion; roll up. Place filled tortillas in a single layer in a lightly greased shallow baking dish.

Pour the chili sauce over and sprinkle liberally with the remaining cheese.

Bake in oven for 25 minutes or until cheese has melted and become bubbly.

NOTE: This recipe appeared in the Welcome Community Cookbook in the early 1970’s.

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