|Frankfurters||1 Pound, sliced thin (8 In Number)|
|Onion||1 Medium, chopped to make 1/2 cup|
|Garlic||1 Clove (5 gm), minced|
|Salad oil||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Tomato sauce||8 Ounce (1 Can)|
|Canned red kidney beans||1 Pound (1 Can)|
|Refrigerated plain biscuits/Buttermilk biscuits||54 Ounce (2 Packages)|
|Tomato sauce||16 Ounce (2 Cans Of 8 Ounce Each)|
|Chili sauce||1 Cup (16 tbs)|
|Onions||2 Large, chopped to make 1/2 cup|
|Grated cheddar cheese||1⁄4 Pound (1 Cup)|
1 For Filling: In a medium size frying pan,add salad oil saute frankfurters,onion,and garlic for 5 minutes or just until onion is soft.
2 Stir in chili powder, salt, tomato sauce, and beans. Simmer for 15 minutes.
3 For tortillas: Separate refrigerated biscuits; roll each out to a thin 5-inch round on lightly floured pastry cloth or board.
4 Heat griddle or a large frying pan over low heat. Bake biscuits, a few at a time for 1 to 2 minutes, or until tops are bubbly and undersides flecked with brown. Turn and bake for 1 to 2 minutes longer.
5 As each biscuit is baked, spread with a scant 1/4 cup filling; roll up and place, seam side down, in double row in a buttered baking pan, 13x9x2.
6 For topping: In a small saucepan, combine tomato sauce, chili sauce, and onions ; spoon half of the mixture evenly over filled tortillas; sprinkle with cheese. Simmer the remaining sauce, uncovered for 15 minutes, or until slightly thick.
7 Bake tortillas in a moderate oven at 350 degrees farenheit for 30 minutes, or until bubbly-hot.
8 Serve with the remaining hot sauce to spoon over.