Best Ever Enchiladas

• 1 large onion, chopped
• 2 tablespoons hot salad oil
• 1 lb. ground beef
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 ½ tablespoons all-purpose flour
• 1 teaspoon salt
• 1 can 16-ounce stewed tomatoes
• ½ teaspoon cumin seeds
• ¼ teaspoon sage
• 12 corn tortillas
• 1 medium onion, finely chopped
• ½ cup sliced black olives (optional)
• Red Sauce
• Grated Cheddar cheese

Sauté large onion in salad oil.  Combine beef, chili powder, garlic powder, and flour; add to onion.  Cook 15 minutes, stirring occasionally.  Stir in salt, tomatoes, cumin seeds, and sage.  Keep warm.

Wrap tortillas in foil and heat at 325° about 10 minutes to soften.  Combine chopped onion and olives (if using); sprinkle over tortillas.  Spoon about 2 tablespoons meat filling on each tortilla; roll lightly and place in a 13X9X2 inch baking pan.  Pour red sauce over enchiladas; sprinkle Cheddar cheese on top.  Bake at 350°F for 15- 20 minutes, or until cheese melts.  Serve immediately.