We love this recipe! It takes a bit of time to prepare, but it is so very delicious. My favorite beef enchilada recipe ...
I am also trying out a new feature which will enable printing directly from Plan to Eat, which is the menu planning site that I use. Hopefully, the "print" tab will work for you (if you choose to print this recipe). (Also, if you change the font size to "10 pt" on the next screen after you select PRINT, it should print out on one full page.)
Course: Main Course
- 1 pound ground beef
- 1 medium onion chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder (or use 2 teaspoons)
- 1 teaspoon salt
- 1 teaspoon garlic powder (or use 3/4 teaspoon)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon rubbed sage
- 1 can (14-1/2 ounces) stewed tomatoes
- 1/3 cup butter
- 4-6 garlic cloves minced
- 1/2 cup all-purpose flour
- 1 can beef broth 14 1/2 ounces
- 1 can tomato sauce 15 ounces
- 1-2 tablespoons chili powder (used 1 tablespoon)
- 1-2 teaspoons ground cumin (used 1 teaspoon)
- 1-2 teaspoons rubbed sage (used 1 teaspoon)
- 1/2 teaspoon salt
- 10 flour tortillas (6 inches) warmed
- 2 cups Colby-Monterey Jack cheese (8 ounces) divided, shredded
- In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in flour and seasonings. Stir in tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes.
- Preheat oven to 350°.
- In small 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-in. baking dish. Place about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons 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 or until cheese is melted.
- Yield: 5 servings.
Using the Plan to Eat PRINT feature is new for me, and please let me know if it works okay for you (if you choose to print this recipe). I'm happy to have discovered this method of sharing my recipes, as I am in the process of importing all my recipes to Plan to Eat, and this will be an easy way to share them here on my blog.