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Enchiladas, Garlic Beef Recipe

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This recipe for Enchiladas, Garlic Beef, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



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

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

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.

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