Border Beef Enchiladas Ingredients Sauce: 1/4 cup (60 ml) shortening or oil 1 tbsp (15 ml) cumin 1 tbsp (15 ml) chili powder 1 8 oz (224 grm). can tomato sauce 2 tbsp (30 ml) flour 1 tbsp (15 ml) garlic salt 4 cups (950 ml) water, divided Enchiladas: 12 corn tortillas vegetable oil 1 lb (.5 kg). ground beef 1/2 large onion, diced garlic salt 3 cups (700 ml) grated colby cheese, divided Preparation For the sauce: In a large sauce pan, on med-high, heat shortening to a near boiling state. Whisk in cumin, chili powder and flour and immediately add 2 cups (475 ml) water, pouring in very slowly and whisking constantly the whole time, like making a cream gravy. Note: have water ready to pour, because the cumin, chili powder and flour will thicken quickly in the shortening! Slowly whisk in the remaining 2 cups (475 ml) water, garlic salt and tomato sauce. Reduce heat and simmer for 20 minutes, covered. Enchiladas: Brown the ground beef and onions; cook until beef is done and onions are soft - season with garlic salt and pepper to taste. Cool off and add 1 cup (225 ml) of the cheese to meat mixture. Soften tortillas in some hot oil (not too hot!) and put a good amount of the meat-cheese mixture in the center of each tortilla and roll up. Place all the rolled enchiladas in a well greased 9 x 13 inch baking dish and cover with the sauce. Sprinkle with remaining cheese and bake at 375 degrees (200 C.) for 20 minutes. Serve with sour cream and black olives, if desired.