Sunday, September 25, 2011

Garlic Beef Enchiladas

1 lb. ground beef
1 medium onion, chopped
2 T. all-purpose flour
1 T. chili powder
1 t. salt
1 t. garlic powder
½ t. ground cumin
¼ t. rubbed sage
1 can (14 ½ oz.) stewed tomatoes

4 – 6 garlic cloves, minced
1/3 c. butter
½ c. all-purpose flour
1 can (14 ½ oz.) beef broth
1 can (15 oz.) tomato sauce
1 – 2 T. chili powder
1 - 2  t. ground cumin
1 – 2 t. rubbed sage
½ t. salt
10 flour tortillas (7 inches)
2 cups shredded co-jack cheese

In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain.  Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil.  Reduce heat; cover and simmer for 15 minutes. Meanwhile, in another saucepan, sauté garlic in butter until tender.  Stir in flour flour until blended.  Gradually stir in broth; bring to a boil.  Cook and stir for 2 minute or until bubbly.  Stir in tomato sauce and seasonings; heat through.  Pour about 1 ½ cups sauce into an ungreased 13in x 9 in x 2 in baking dish.  Spread about ¼ cup beef mixture down the center of each tortilla; top with 1- 2 T. cheese.  Roll up tightly; place seam side down over sauce.  Top with the remaining sauce. Cover and bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

Yield: 4-6 servings, I like to freeze half this recipe.

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