TORTILLAS WITH CHILI SAUCE

      Title: TORTILLAS WITH CHILI SAUCE
  Categories: Other sauce
       Yield: 4 Servings
  
            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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