Enchiladas - cooking recipe

Ingredients

7 lb. ground beef
2 small cans tomato paste (some tomato sauce may be substituted or added)
6 or 7 medium onions, diced
2 bulbs garlic, chopped
1 lb. grated Cheddar cheese
2 pkg. frozen corn tortilla shells
oil
chili powder and salt to taste

Preparation

In large pot, cook meat, half of the onions and all of the garlic until meat is done and onions are tender.
Drain grease off.
Add tomato paste, salt and chili powder.
Let simmer.
Place oil in skillet and heat.
Dip tortilla shells in hot oil until soft and drain on paper towels.
Spoon meat mixture into shells and roll up.
(This should use about half of meat mixture.)
Place in large baking dish or cookie sheets with deep sides.
Add second half of raw onions to leftover meat mixture.
Spoon over top of rolled meat/tortillas.
Cover tops with grated cheese and bake on 350\u00b0 until cheese melts.
Makes 24 tortillas.