Dairy-free Beef Enchiladas

1/2 to 3/4 pound ground beef or any other type of beef
2 tablespoons distilled vinegar
4 tablespoons corn starch
1-10 3/4 ounce can tomato soup & 2-8 ounce cans tomato sauce
or 3-8 ounce cans tomato sauce, 3 ounces water, and 1 tablespoon corn starch more
(if your diet is gluten-free)
1 tablespoon acceptable taco seasoning mix ("Pareve" on the label)
or homemade taco seasoning if you can't find Pareve taco seasoning or if your diet is gluten-free
1 teaspoon salt
3 1/4 cups water
18 corn tortillas (1/2 package of 39.5 oz.)
2 cups frozen corn, kidney beans, etc. (optional)

Note: If you want to make a slightly larger recipe, add 1/4 cup more water and use 24 tortilla
shells. Use the same amount for all the other ingredients.

This will thicken as it sets.

Brown meat and drain excess fat. Cook the corn if you are using frozen corn.

In a large non-stick pan, add corn starch, vinegar, tomato soup (if using), tomato sauce,
taco seasoning, and salt. Stir. Turn burner on and let thicken. Slowly add 2 cups of water
(stir while adding). Add the remaining water. Let simmer until it starts to get hot. Add
meat (corn, kidney beans, etc). Stir. Tear up the corn tortilla shells. Add to sauce. Stir.
Place into a 9x13 inch baking dish or 2-8x8 inch baking dishes. Bake at 400 degrees F.
for 20 to 25 minutes or until bubbly. Serve with lettuce and tomatoes.

Beef Enchiladas on the Stove
Follow the above directions except cook only on the stove. Let it absorb most of the liquid.
Serve.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html