Name: Enchiladas
Ingredients: 1 tb (rounded) shortening; 1 tb Flour; 1 1/2 tb Red chili powder; 2 c Water; Corn tortillas; Filling (see below); 2 lb Lean ground beef; 1 sm Onion; 1 lg Ripe avocado, diced; Salt; Mozzarella, Cheddar, Monterey Jack cheese, shredded, as desired

It is commonly said that covetousness is one of the reigning sins of old age. How strange that it should be so! Especially considering what they have seen, and known, and it may be, felt of the emptiness and uncertainty of riches. They have witnessed how often they make themselves wings. What! And not yet convinced! What! Almost at the end of thy journey, and yet loading thyself with thick clay! Think of the time of day. It is almost night; even sun-set. And art thou unmindful of the grave? The body is bending downwards, let the heart be upwards.

Philip Henry

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Mexican	Mexican, Main dish, Meats, Cheese/eggs	12	Servings

INGREDIENTS

1	tb	(rounded) shortening
1	tb	Flour
1 1/2	tb	Red chili powder
2	c	Water
		Corn tortillas
		Filling (see below)
2	lb	Lean ground beef
1	sm	Onion
1	lg	Ripe avocado, diced
		Salt
		Mozzarella, Cheddar, Monterey Jack cheese, shredded, as desired

INSTRUCTIONS

ENCHILADAS
FILLING
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. Preparation time: 15 minutes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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