Tortillas with chili sauce

Yield: 4 Servings

Measure Ingredient
\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.

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