MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Enchiladas
Categories: Beef, Vegetables, Herbs, Chilies, Breads
Yield: 5 servings

1 lb Ground beef
1 md Onion; chopped
2 tb A-P flour
1 tb Chili powder
1 ts Salt
1 ts Garlic powder
1/2 ts Ground cumin
1/4 ts Rubbed sage
14 1/2 oz Can stewed tomatoes; cut up

MMMMM---------------------------SAUCE--------------------------------
1/3 c Butter
6 cl Garlic; minced
1/2 c A-P flour
14 1/2 oz Can beef broth
15 oz Can tomato sauce
2 tb Chilli spice mix
2 ts Ground cumin
2 ts Rubbed sage
1/2 ts Salt
10 Flour tortillas; (6"),
- warmed
2 c Shredded Colby-Monterey Jack
- cheese; divided

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Halved grape tomatoes
Minced fresh cilantro
Sliced jalapeno peppers
Chopped red onion
Diced avocado

Set oven @ 350ºF/175ºC.

In a large skillet, cook beef and onion over medium heat
until beef is no longer pink, 6-8 minutes, breaking meat
into crumbles; drain. Stir in flour and seasonings. Add
tomatoes; bring to a boil. Reduce heat; simmer, covered,
15 minutes.

In a saucepan, heat butter over medium-high heat. Add
garlic; cook and stir 1 minute or until tender. Stir in
flour until blended; gradually whisk in broth. Bring to
a boil; cook and stir until thickened, about 2 minutes.
Stir in tomato sauce and seasonings; heat through.

Pour 1 1/2 cups sauce into an ungreased 13x9-in. baking
dish. Place about 1/4 cup beef mixture off-center on
each tortilla; top with 1 - 2 tablespoons cheese. Roll up
and place over sauce, seam side down. Top with remaining
sauce.

Bake, covered, until heated through, 30-35 minutes.
Sprinkle with remaining cheese. Bake, uncovered, until
cheese is melted, 10-15 minutes longer. Serve with
toppings as desired.

Jennifer Standridge, Dallas, Georgia

Makes: 5 servings

RECIPE FROM: https://www.tasteofhome.com

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... The best Scottish food is the kind you drink.
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