Pan: 18 By 26-Inch Sheet Pan Temperatue: 350 F. Deep Fat 350 F. Oven

1. Prepare Recipe For Chili Gravy, Recipe No. O-16-3. Set Aside For Use In

Steps 4 And 5.

2. Cook Beef With Onions In Its Own Fat Until Beef Loses Its Pink Color, Stirring To Break Apart. Drain Or Skim Off Excess Fat.

3. Add 2 Qt Gravy, Chili Powder, Red Pepper, Salt And Garlic To Beef. Blend

Well; Simmer Slowly About 10 Mintes, Stirring Occasionally. Set Aside For Use

In Step 7.

4. Spread 2 Cups Gravy In Each Pan.

5. Dip Each Tortilla In Deep Fat Until Soft And Pliable, About 3 Seconds. Drain Well.

6. Place 3 Level Tbsp Meat Filling In Center Of Each Tortilla. Roll Tortilla

Tightly Around Filling; Place Seam-Side Down In Pan (50 Per Pan).

7. Sprinkle 1 Qt Cheese, 8 Oz (1 1/2 Cups) Chopped, Fresh, Swt Peppers, 13 Oz

(2-No. 300 Cn) Canned, Drained, Slice Ripe Olives, And 1 Lb ( 1-Jumbo Cn) Canned, Drained, Mushrooms. Sprinkle Each Pan With 1 Qt Cheese, 1/3 Cup Fresh,

Sweet Peppers, 3/4 Cup Olives, And 3/4 Cup Mushrooms. Bake 25 Minutes, Or Until Cheese Is Melted And Enchiladas Are Thoroughly Heated.

Onions.

Recipe No. A-11.

Cook With Onions. Delete Dehydrated Garlic In Step 3.

Onions.