Ingredients: |
Ingredients: 1 lb ground beef 1 medium onion, chopped 2 Tbsp Flour 1 Tbsp chili powder 1 tsp salt 1 tsp garlic powder 1/2 tsp ground cumin 1/4 tsp rubbed sage 1 can (14 1/2 oz) stewed tomatoes, cut up 10 Flour tortillas, warmed 2 Cups shredded colby jack cheese
Sauce 1/3 Cup butter 4 to 6 garlic cloves, minced 1/2 Cup Flour 1 can (14 1/2 oz) beef broth 1 can (15 oz) tomato sauce 1 to 2 Tbsp chili powder 1 to 2 tsp chili powder 1 to 2 tsp ground cumin 1 to 2 tsp rubbed sage 1/2 tsp salt
|
Directions: |
Directions:In a large skillet, cook beef and onion over medium heat until beef is no longer pink, drain. Stir in flour and seasonings. Stir in tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
Preheat oven to 350º . In a saucepan, heat butter over medium high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
Pour 1 1/2 cups sauce into an ungreased 13x9 baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 Tbsp cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.
Bake, covered, 30-35 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered 10-15 minutes longer until cheese is melted.
|