Ingredients: |
Ingredients: 1 Pound Ground Beef 1 Medium Onion, Chopped 2 Tablespoons All-Purpose Flour 1 Tablespoon Chili Powder 1 Teaspoon Salt 1 Teaspoon Garlic Powder 1/2 Teaspoon Ground Cumin 1/4 Teaspoon Rubbed Sage 1 (14 1/2 Ounce) Can of Stewed Tomatoes
SAUCE: 4 to 6 Garlic Cloves, Minced 1/3 Cup Butter or Margarine 1/2 Cup Flour 1 (14-1/2 Ounce) Can of Beef Broth 1 (15 Ounce) Can of Tomato Sauce 1 to 2 Tablespoons Chili Powder 1 to 2 Teaspoons Ground Cumin 1 to 2 Teaspoons Rubbed Sage 1/2 Teaspoon Salt 10 (7 Inch) Flour Tortillas 2 Cups Shredded Co-Jack Cheese
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Directions: |
Directions: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 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 thoroughly. Pour about 1-1/2 cups sauce into an ungreased 13x9 inch baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce. Cover and bake at 350° for 30-35 minutes. Sprinkle with the remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted. |