Twenty Steps and about 30 Minutes to Nirvana

Cheese Enchiladas with Chile con Carne

1. put ~1 lb. of ground sirloin or chuck in a skillet and begin to brown
2. add 1-2 Tbs chile powder, 1-2 Tbs onion powder, 1-2 Tbs garlic powder
3. add salt and pepper to taste
4. stir until completely browned
5. pour meat into a colander to drain
6. set the colander back in the skillet you used to brown the meat
7. when the meat is drained, set colander aside.
8. judge how much grease is in the pan--you want about 2 Tbs.
9. discard any extra, but make sure that little bits of meat remain.
10. heat grease and add ~2 Tbs flour
11. stir until a smooth paste has formed
12. add water, stirring quickly with a whisk, until smooth gravy has formed to desired consistency (leave a little bit runny for time in oven)
13. add meat to gravy (I used 1/2 and saved the other 1/2 of the meat for later)
14. heat through until simmering
15. spray 12 corn tortillas with butter-flavored Pam (front and back)
16. microwave in batches of 4, 45 seconds per batch
17. fill with shredded cheddar cheese (~1 lb), roll up, and put in a baking dish, also sprayed with Pam
18. pour meat gravy over enchiladas
19. top with finely chopped onions either now or after baking
20. bake at 375 until bubbly