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Beef Steak and Tortilla Bake

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1- pounds round steak (cut -inch thick)
2 tablespoons shortening
1- teaspoons salt
1/8 teaspoon pepper
1 can 4 ounces mushrooms
1 can 15 ounces tomato sauce
1 can 10 ounces mild enchilada sauce
1 cup onion (finely chopped)
1 clove garlic (crushed)
1 package 10 ounces corn tortillas
1 cup shredded sharp cheddar cheese


Slice steak into 2-inch by 1/8-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 cups. Add to steak. Cook, tightly covered, over low heat for 1 hour. Add mushrooms, tomato sauce, enchilada sauce, 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 cup cheese into remaining sauce. Spoon around tortillas. Sprinkle with remaining cheese.

Bake, tightly covered, at 350 for 10 minutes or until heated through.

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