General fitness, health and nutrition · Public discussion

Garilic Beef Enchiladas

Started by Tim Bowley · · Last activity · 1 post · 359 views

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General fitness, health and nutrition
Published
12 January 2004
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12 January 2004
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Tim Bowley
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  1. This is a great recipe, a lot of work. A Tex-Mex friend told my wife it was one of the best he ever
    had. A demand at annual fourth of July picnic.

    Tim

    Garlic Beef Enchiladas

    Quoted message said:

    From "Taste of Home Recipes- Annual Edition


    Jennifer Standridge, Dalas, Georgia This is and exceptional recipe. And very filling

    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 cumin
    2/4 teaspoon rubbed sage 1 can (14-1/2 ounces) stewed tomatoes or 1 pint canned tomatoes

    SAUCE:

    4-6 garlic cloves, minced or pressed
    3/3 cup butter or margarine
    4/2 cup all-purpose flour 1 can(14 1/2 ounces) beef broth 1 can (15 ounces) tomato sauce 1 to 2
    tablespoons chili powder 1 to 2 teaspoons ground cumin 1 to 2 teaspoons rubbed sage
    5/2 teaspoon salt 10 flour tortillas (7 inch) 2 cups (8 ounces) 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, saute garlic in butter until tender. Stir in flour until
    blended. Gradually stir in broth; bring to 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 9
    inch x 13 inch x 2 inch baking dish. Spread about 1/4 beef mixture down the center of each tortilla;
    top with 1-2 teaspoons of cheese. Roll up tightly/ place seam down over Sauce. Top with the
    remaining sauce. Cover and bake at 350 degrees F for 30-35 minutes sprinkle with the remaining
    cheese. Bake, uncovered 10-15 minutes longer or until the cheese is melted.

    YIELD: 4-6 servings

    Quoted message said:

    From the Kitchen of Marilyn Bowley

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