Baked Beef Echiladas

These baked enchiladas are similar
to the enchiladas served at that
Mexican restaurant chain
South of the Border.

Ingresients:
1 lb lean ground beef
3 Tbs vegetable oil
2 Tbs all-purpose flour
2 Tbs chili powder
2 tsp cumin
2 cups water
1/2 tsp salt
vegetable oil for frying
12 corn tortillas
1 lb shredded cheddar cheese
1 onion, finely chopped

Directions:
Brown ground beef (do not overbrown) and set aside.
In a large skillet, combine 3 Tbs oil and the flour,
and stir over medium heat until flour begins to brown.
Add chili powder and cumin to the water, and stir until dissolved.
When flour is browned, slowly add the chili powder, cumin mixture, stirring constantly until it begins to thicken.
Add salt, lower heat and simmer uncovered for 5-10 minutes.
Heat 1/2-inch of vegetable oil in a small skillet.
Dip each tortilla in hot oil to soften. Drain on paper towels.
Place 2 Tbs of the ground beef, some grated cheese,
and some chopped onion along the middle of a softened tortilla.
Roll the tortilla up and place, seam side down, in a 9x13-inch casserole. Repeat the process with the remaining tortillas.
Pour the sauce over the top,
and sprinkle with the remaining cheese and chopped onion.
Bake at 350 degrees F about 15 minutes,
or until enchiladas are heated through and the cheese has melted.