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ENCHILADAS
| Ingredients | |||
| 1 | tablespoon | shortening, (rounded) | |
| 1 | tablespoon | flour | |
| 2 | tablespoon | red chili powder | |
| 2 | cup | water | |
| 1 | corn tortillas | ||
| 2 | pound | lean ground beef | |
| 1 | sm | onion | |
| 1 | lg | ripe avocado, diced | |
| 1 | mozzarella cheese, or cheddar, monterey jack, shredded as desired | ||
| 1 | salt, to taste | ||
Directions: | |||
| ENCHILADAS: To make sauce, melt shortening in skillet. Add flour; mix well. Stir in chili powder and water. Bring to boil, cooking and stirring until thickened. (Should be thick enough for dipping corn tortillas.) FILLING: Cook ground beef until brown. Add diced onion, avocado and salt; mix thoroughly. Dip corn tortillas in sauce. Fill with meat mixture and lots of cheese. Roll and serve piping hot. | |||
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