Cheesy Chili Enchiladas

3 cups sharp cheddar cheese -- shredded

2 tablespoons flour

1/2 cup onion -- chopped

2 tablespoons butter or margarine

1/2 pound ground beef

2 cans tomato sauce -- 8 ounces each

16 ounces kidney beans, canned

1 tablespoon chili powder

1/2 teaspoon salt

1 dash Tabasco sauce

12 corn tortillas

cooking oil

Toss together 2 1/2 cups cheese and flour. Saute' onion in butter. Remove from heat; stir in cheese mixture. Brown meat; drain. Add tomato sauce, beans and seasonings; simmer 10 minutes. Dip each tortilla in hot oil to soften. Place approximately 1/4 cup cheese mixture on each tortilla; roll up tightly. Place seam side down in an 11 3/4 X 7 1/2" baking dish. Cover with meat mixture. Cover dish with aluminum foil; bake at 350F degrees, 20-25 minutes or until heated through. Top with remaining cheese.