2 dozen corn tortillas
2 lbs ground beef
2 lbs onions
4 garlic cloves, chopped
2 oz. chili powder
3 lbs grated cheddar cheese
2 teaspoons whole camino
2 chopped jalapenos (optional)
salt and pepper to taste

Crumble and fry the meat and chopped garlic, stirring
with a wooden spoon until the meat is browned. Add
1/2 cup water --slowly-- to the meat; then add spices
and stir into the meat. Chop the onions and set aside.
Tear each tortilla into six pieces; remove the meat and
gravy from the oven and set aside.

  Layer the enchiladas into the oven in the following
order. Begin with a layer of meat in the bottom of the
oven. Next, add a layer of chopped onions; a layer of
grated cheese; and a layer of torn tortillas. Repeat in the
same order until the oven is full. Save about a cup of
cheese for the top. If any sauce is left over from the
cooked meat, pour it over the layers. Cover and cook on
slow heat for about 30 minutes. Open the oven often to
insure that the oven is not too hot. At the end of the  
cooking process, add coals to the lid to brown the top
cheese. The texture of the enchiladas will be better if
the oven is taken from the coals and allowed to "rest"
for about 30 minutes.