We have had compliments from Tex-Mex families saying they are just as good
as Mom makes.
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
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon cumin
1 medium onion, chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes or 1 pint canned tomatoes
SAUCE:
4-6 garlic cloves, minced or pressed
1/2 cup all-purpose flour
1 can (15 ounces) tomato sauce
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/3 cup butter or margarine
1 can(14 1/2 ounces) beef broth
1 to 2 tablespoons chili powder
1 to 2 teaspoons rubbed sage
10 flour tortillas (7 inch)
2 cups (8ounces) 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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