Wednesday, January 25, 2012
Here's What's Cooking...Garlic Beef Enchiladas
But here goes:
Garlic Beef Enchiladas (from Taste of Home's Prize-Winning Recipes 2007)
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 ground cumin
1/4 teaspoon rubbed sage
1 can (14.5 oz) stewed tomatoes
4 to 6 garlic cloves, minced (I used 4)
1/3 cup butter
1/2 cup all purpose flour
1 can (14.5 oz) beef broth
1 can (15 oz) tomato sauce (I just realized I used one of the smaller cans for ours, but it still tasted great!)
1 to 2 tablespoons chili powder (I used one)
1 to 2 teaspoons ground cumin (I used one)
1 to 2 teaspoons ground sage (I used one)
1/2 teaspoon salt
10 flour tortillas (7 inches)
2 cups (8 oz) shredded Colby-Monterey Jack cheese (I used cheddar)
In a saucepan, cook beef and onion over medium heat until meat is no longer pink: drain. Stir in the flour and seasonings until blended. 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 a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
Pour about 1-1/2 cups sauce into an ungreased 13 x 9 baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.
Cover and bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted.
Yield: 10 enchiladas (ours stretched a little bit more and made 11--I just threw in an extra tortilla)
So delicious! You won't regret trying it out :)