Beef Steak and Tortilla Bake

1-½ lb. round steak, cut ¾ inch thick
2 tbsp. shortening
1-½ tsp. Salt
1/8 tsp. pepper
1 can (4 oz.) mushrooms
1 can (15 oz.) tomato sauce
1 can (10 oz.) mild enchilada sauce
1 cup finely chopped onion
1 clove garlic, crushed
1 pkg. (10 oz.) corn tortillas
1 cup shredded sharp Cheddar cheese

slice steak into 2x 1/8 inch pieces. Brown in shortening in skillet. Pour off pan drippings. Season with salt and pepper.

Drain mushrooms, reserving liquid. Add enough water to reserved liquid to measure 1-¼ cups. Add to steak. Cook, tightly covered, over low heat for 1 hour.

Add mushrooms, tomato sauce, enchilada sauce, ½ cup onion and garlic, mixing well. Cook, covered, for 20 minutes longer.

Dip tortillas in hot sauce. Place 2 tsp. onion on one side and roll up. Arrange in 9x13 inch baking dish. Stir ¾ cup cheese into remaining sauce. Spoon around tortillas. Sprinkle with remaining cheese.