3 - 8 oz. cans tomato sauce

1 10-1/2 oz. can tomato soup

1 - 16 oz. can tomatoes, chopped

1-1/2 cups water

2 - 1 tsp. chili powder, to taste

1 tsp. garlic powder

1 tsp. ground cumin

1 tsp. oregano

1 tsp. salt


2 tbsp. oil

2 lbs. ground round

2 - 4 oz. cans sliced mushrooms, drained

1 cup finely chopped onion

3 cups grated cojack cheese

12 flour tortillas

For sauce, blend together all ingredients in a 2 quart saucepan

over medium heat; stir and bring to a boil. Reduce to simmer,

cover and continue 5 to 10 minutes. Remove from heat.

For filling, heat oil in large frying pan; add ground round,

onions and mushrooms. Brown together. Add 1-1/2 cups of sauce to

meat, stir and simmer 10 minutes. Remove from heat. Grease two

9x13 inch pans.

Spread 1/2 cup meat mixture on bottom of each tortilla and

sprinkle with about 2 tbsp. grated cheese. Roll up and place

seam down in prepared pans. Place 6 in each pan with at least

1/2 inch between each burro-lada.

Divide remainder of sauce and pour each half evenly over each

pan; cover and bake in preheated 375 degree oven for 20 minutes.

Remove cover and sprinkle remaining cheese evenly over each pan.

Continue to bake uncovered 10 minutes or until bubbly. Let stand

at least 5 minutes before serving. Makes 12 generous servings.

Approximate preparation time: 1-1/2 to 2 hours.