Saturday, January 24, 2009

Garlic Beef Enchiladas

This is what we had for dinner last night. I love this recipe!

1 pound ground beef
1 onion, chopped
2 TBS all-purpose flour
1 TBS chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 can (14 1/2 ounces) stewed tomatoes (I don't like the chunks, so I likequify mine in the food processor)

4-6 garlic gloves, minced
1/3 cup butter or margarine
1/2 cup all-purpose flour
1 can (14 1/2 ounces) beef broth
1 can (15 ounces) tomato sauce
1 TBS chili powder
1 tsp ground cumin
1 tsp rubbed sage
1/2 tsp salt
10-12 flour tortillas (7-inches)
2 cups (8 ounces) shredded Co-Jack cheese (or Cheddar; I usually put 3 cups of 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, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until bubbly. Stir in tomato sauce and seasonings; heat through. Pour about 1 1/2 cups sauce into an ungreased 13-in x 9-in baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla (I also add a little cheese). Roll up tightly; place seam side down over sauce. Top with the remaining sauce. Sprinkle cheese on top. Bake uncovered until cheese is bubbly (about 25-30 minutes). Yield: 4-6 servings.

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