Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 Tbsp all-purpose flour
- 1 Tbsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp rubbed sage
- 1 can (14.5 oz) stewed tomatoes
Sauce
- 4-6 garlic cloves, minced
- 1/3 c butter
- 1/2 c all-purpose flour
- 1 can (14.5 oz) beef broth
- 1 can (15 oz) tomato sauce
- 1 to 2 Tbsp chili powder
- 1 to 2 tsp ground cumin
- 1 to 2 tsp rubbed sage
- 1/2 tsp salt
- 10 flour tortillas (7")
- 2 cups (8 oz) shredded Colby-Monterey Jack cheese
Cook beef & onion over medium heat until meat is no longer pink; drain. Stir in the flour & seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Meanwhile, saute 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 thickened. Stir in tomato sauce and seasonings, heat through.
Pour 1 1/2 cups sauce into an ungreased 13"x9"x2" baking dish. Spread 1/4 cup of the beef mixture down on the center of each tortilla; top w/ 1-2 Tbsp cheese. Roll up tightly; place seam side down over sauce. Top w/ remaining sauce.
Cover and bake at 350 for 30 to 35 minutes. Sprinkle w/ remaining cheese. Bake, uncovered 10-15 minutes longer or until the cheese is melted.
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