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Mexican-Style Beef for Enchiladas

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In a large frying pan heat a little oil over medium low heat. Add the beef and saute until it's nearly cooked and you've got some of the fat out. Remove the beef to a bowl with a slotted spoon and drain off the fat.

Add a little more oil to the skillet then add the onion and saute for 5 minutes. Now add the minced garlic and cumin and cook an additional 2–3 minutes.

Return the beef to the pan, along with the tomato sauce, water, and oregano leaves, and cook for 10 minutes, then lower the heat to simmer for 10 minutes.

Use this along with red enchilada sauce to make beef enchiladas.

You can make a big batch and freeze some for later.