Beef Enchiladas

• 1 pound lean ground beef
• 1/2 jalapeno pepper, finely chopped
• 1 1/2 cups chopped onion, divided
• 1 tablespoon vegetable oil
• 1 can (8 ounces) tomato sauce
• 1 can (14 to 15 ounces) diced tomatoes, undrained
• 1 can (10 ounces) tomatoes with green chiles, undrained and chopped
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• dash pepper
• 1 1/2 teaspoons all-purpose flour
• 1 tablespoon water
• 2 cups shredded Cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 12 corn tortillas

In a large skillet, cook ground beef, stirring to crumble. Drain and set aside.

Sauté jalapeno pepper and 1/2 cup on onion in hot oil until tender. Add tomato sauce, both cans of tomatoes, sugar, salt, and pepper; stir well. Bring mixture to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.

Combine flour with the 1 tablespoon water; stir until smooth. Stir into tomato mixture and cook, stirring, for 1 minute. Combine 1 1/2 cups Cheddar cheese and 1 1/2 cups Monterey Jack cheese and remaining 1 cup onion; set aside remaining (1 cup total) of cheese for topping casserole.

Using tongs, dip a tortilla into hot tomato mixture. Sprinkle about 2 tablespoons of ground beef and 1/4 cup of the cheese and onion mixture down the center of each tortilla. Roll up jellyroll fashion then place, seam side down, in a lightly greased 13x9x2-inch baking dish. Repeat with remaining tortillas. Spoon remaining sauce over tortillas. Cover dish with foil and bake at 350° for 25 minutes. Uncover, sprinkle with remaining cheese, then bake 5 minutes longer, or until cheese melts.
Recipe for beef enchiladas serves 6.