Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

JUDI M. PHELPS (BNVX05A)
FILLING-----
2 tb Cooking oil
2 tb Wine vinegar
1 lb Ground round
1/2 ts Chili powder
1/2 c Onion -- chopped
1 ts Cinnamon
1 Garlic clove -- minced
1/8 ts Ground cloves
1 c Black olives -- chopped
1 ts Sugar
1 c Canned tomatoes -- drained
1 ts Salt (optional)
1/2 c Dark raisins -- chopped
12 Tortillas -- hot
SAUCE-----
1 ts Cooking oil
3/4 c Condensed beef bouillon
1/4 c Onion -- finely chopped
1 ts Chili powder
1 Garlic clove -- minced
1/4 ts Oregano
2 cn Tomato sauce
1/8 ts Thyme
1/4 c Green pepper -- finely
Chopped
1/4 lb Cheddar cheese
1/4 c 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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