GARLIC BEEF ENCHILADAS


Source:  Taste of Home Magazine – a long time ago.  🙂

1 lb ground beef
1 med. onion, chopped
2 TB ww flour
1 TB chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/3 tsp rubbed sage
1 (14 1/2 oz) can of stewed tomatoes

Sauce:
4 to 6 garlic cloves, minced (I use only 4)
1/3 cup butter
1/2 cup ww flour
1 can (14 1/2 oz) beef broth (without msg)
1 can (15 oz) tomato sauce
1 TB chili powder
1 tsp ground cumin
1 tsp rubbed sage
1/2 tsp salt
10 ww tortilas
2 cups shredded cheese

In a saucepan over medium heat, cook beef and onions until meat is
cooked, drain. Add flour and seasonings; mix well. Stir in
tomatoes; bring to a boil. Reduce heat; cover and simmer for 15
mins.

Meanwhile, in another sauce-pan, saute garlic in butter until
tender. Stir in flour until blended. Gradually stir in broth; bring
to a boil. Cook and stir for 2 mins. or until bubbly. Stir in
tomato sauce and seasonings; heat through. Pour about 1 1/2 cups
sauce into a ungreased 13x9x2 in. baking dish. Spread about 1/4 cup
beef mixture down the center of each tortilla; top with 1 – 2 TB
cheese. Roll up tightly; place seam side down over sauce. Top with
the remaining sauce. Cover and bake at 350 for 30-35 minutes.
Sprinkle with remaining cheese. Bake, uncovered, 10-15 mintues
longer or until the cheese is melted.

Yields: 4-6 servings

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