Lyons Family Cookbook

Garlic Beef Enchiladas

1

lb

ground beef

1

medium onion, chopped

2

Tbs

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 oz.) stewed tomatoes

--- SAUCE ---

4

to 6 garlic cloves

1/3

cup

butter

1/2

cup

flour

1

can

(14 1/2 oz.) beef broth

1

can

(15 oz.) tomato sauce

1

to 2 tablespoons chili powder

1

to 2 teaspoons ground cumin

1

to 2 teaspoons rubbed sage

1/2

tsp

salt

10

flour tortillas (7 inches)

2

cups

(8 oz.) shredded Colby-Jack cheese

1

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.

2

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 through. Pour about 1 1/2 cups sauce into each of (2) ungreased 13 x 9 x 2" baking dishes.

3

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, 5 enchiladas per pan. Top with the remaining sauce.

4

Cover with foil and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until the cheese is melted.

Makes 10 Servings.

Source

Source: Taste of Home