Tucson Beef Enchiladas

Yield: 6 servings

1 pound ground beef, cooked and fat drained
1 onion, minced
2 (4 ounce) cans diced chile peppers
1 clove garlic, minced
4 cups tomato sauce
1/2 teaspoon salt
1 egg, beaten
1/2 pound Cheddar cheese, grated
12 corn tortillas, softened
Olive oil
Red sauce
2 teaspoons vegetable oil

Heat 1/2 inch of oil in skillet and fry tortillas about 15 seconds each side; remove and pat off excess oil.

In separate skillet heat 2 tablespoons oil and saut onion until tender. Add chile peppers, garlic, tomato sauce, salt and pepper. Add ground beef. Simmer uncovered 10 minutes.

Dip tortillas in egg, fill with sauce mixture, roll and place in shallow greased baking dish.

Pour red sauce over tortillas, top with grated cheese and bake uncovered at 350 degrees F for 15 minutes.