Beef Steak and Tortilla Bake

Ingredients

• 1 1/2 lb. round steak, cut 3/4 in. thick
• 2 Tbsp. shortening
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 can mushrooms
• 1 can tomato sauce (15 oz.)
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• 1 can milk enchilada sauce (10 oz.)
• 1 cup finely chopped onion
• 1 clove garlic, crushed
• 1 package corn tortillas (10 oz.)
• 1 cup shredded sharp cheddar cheese

Directions

Slice steak into 2 inch pieces. Brown in shortening in skillet. Pour off pan drippings. Season with salt and pepper. Drain mushrooms, reserving liquid. Add enough water to reserved liquid to measure 1 1/4 cups. Add to steak. Cook tightly covered, over low heat for 1 hour. Add mushrooms, tomato sauce, enchilada sauce, 1/2 cup onion and garlic, mixing well. Cook, covered, for 20 minutes longer. Dip tortillas in hot sauce. Place 2 teaspoons onion on one side and roll up. Arrange in 9x13 inch baking dish. Stir 3/4 cup cheese into remaining sauce. Spoon around rolled tortillas. Sprinkle with remaining cheese. Bake tightly covered, at 350 degrees F for 10 minutes or until heated through.

By Robin from Washington, IA