Ground Beef Enchiladas

Ground Beef Enchiladas  - Brenda Mullen

2½ lb. ground beef                              
1 cup chopped onion

2 teaspoons salt                                             
1½  teaspoons cumin

¼ cup water                                        
24 corn tortillas

medium taco sauce

3 cups shredded cheddar cheese

4 tablespoons butter                                          
4 tablespoons flour

4 teaspoons chicken bouillon            
2½ cups water

1½ cups sour cream

1. Cook meat and onion. Stir in salt, cumin and water.

Simmer 4 - 5 minutes.

2. Quick fry each tortilla in very hot oil in skillet. 
3. Divide meat and onion mixture onto tortillas. 

4. Spoon 1 tablespoon taco sauce and 2 tablespoons cheese on top of meat mixture. Roll up and place seam down in baking dish with some taco sauce on bottom.

5. In sauce pan melt butter. Blend in flour. Add bouillon and water. Cook until thick and bubbly. Remove from heat. 
6. Gradually stir in sour cream. Spread over the rolled tortillas.

7. Sprinkle with remaining cheese.

Bake at 350* until cheese melts.