Ingredients:

1-½ pounds round steak (cut ¾-inch thick)
2 tablespoons shortening
1-½ 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

Directions:

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 ¼ cups. Add to steak. Cook, tightly covered, over low heat for 1 hour. Add mushrooms, tomato sauce, enchilada sauce, ½ 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 ¾ cup cheese into remaining sauce. Spoon around tortillas. Sprinkle with remaining cheese.