Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | JUDI M. PHELPS (BNVX05A) |
| \N \N | FILLING----- |
| 2 tablespoons | Cooking oil |
| 2 tablespoons | Wine vinegar |
| 1 pounds | Ground round |
| ½ teaspoon | Chili powder |
| ½ cup | Onion -- chopped |
| 1 teaspoon | Cinnamon |
| 1 \N | Garlic clove -- minced |
| ⅛ teaspoon | Ground cloves |
| 1 cup | Black olives -- chopped |
| 1 teaspoon | Sugar |
| 1 cup | Canned tomatoes -- drained |
| 1 teaspoon | Salt (optional) |
| ½ cup | Dark raisins -- chopped |
| 12 \N | Tortillas -- hot |
| \N \N | SAUCE----- |
| 1 teaspoon | Cooking oil |
| ¾ cup | Condensed beef bouillon |
| ¼ cup | Onion -- finely chopped |
| 1 teaspoon | Chili powder |
| 1 \N | Garlic clove -- minced |
| ¼ teaspoon | Oregano |
| 2 cans | Tomato sauce |
| ⅛ teaspoon | Thyme |
| ¼ cup | Green pepper -- finely |
| \N \N | Chopped |
| ¼ pounds | Cheddar cheese |
| ¼ cup | Celery -- finely diced |
FILLING: In a large skillet heat oil. Cook ground round, onion and garlic until meat begins to brown. Add olives, tomatoes and raisins.
Stir to combine all ingredients. Then add vinegar, chili powder, cinnamon, cloves, sugar, and optional salt. Stir again and bring to boil. Reduct heat and simmer 20 minutes. Spread meat mixture on torillas. Roll up and place in a greased shallow baking dish.
Preheat oven to 350 degrees.
SAUCE: Heat cooking oil in a saucepan and saute onion and garlic until onion is translucent. Add tomato sauce, green pepper, celery, bouillon, chili powder, oregano, and thyme. Stir to combine all ingredients well. Bring to boiling; reduce heat and simmer 20 minutes. Pour half the sauce over tortillas in baking dish. Sprinkle with grated cheese. Bake 20 minutes. Serve with remaining sauce and cheese.
SOURCE: Great Cooking Ideas.
Recipe By :