Thanks y'all for being so patient while I went on vacation and then caught my breath upon my return! Sorry it has taken me so long to post the recipe for Garlic Beef Enchiladas!
Some might know that my heritage is Spanish (Mexican), from my mother's side of the family. Now you know why I get so brown the second I get out in the sun and why all my aunts and uncles have dark skin and dark hair.
This is one of my mama's recipes....I'm sure she "stole" it from some unsuspecting soul years ago, but either way, it's DELICIOUS. I really like that you can make the two mixtures the night before and then pull it from the fridge, assemble the enchiladas, and bake it!
This is the finished product.....looks GOOD, huh? Our family favorite is to eat the enchiladas with Santitas brand tostito chips! They are the BEST chips ever!!! They beat Tostitos brand by a long shot! My suggestion is to make this your "own" recipe by not measuring the chili powder or cumin, etc.....note that cumin is strong, so you don't need a whole lot and once you buy the initial bottle of it, it will go a LONG way.......
Here's the recipe.....with pictures for each part!!
1 lb. ground beef
1 med. 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 1/2 oz) stewed tomatoes
4-6 garlic cloves (I use garlic powder)
1/3 cup margarine
1/2 cup all purpose flour
1 can (14 1/2 oz) beef broth
1 can (15 oz) tomato sauce
1-2 tbsp chili powder
1-2 tsp ground cumin
1-2 tsp rubbed sage
1/2 tsp salt
2 cups shredded Colby-Jack cheese (or whatever you desire, the Mexican blend is good too)
10 flour tortillas (7-inch)
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 about 15 minutes.
Meanwhile, in another saucepan, saute garlic in butter until tender. (or if you're using garlic powder, just melt the butter and stir it in). Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until bubbly. Stir in tomato sauce and seasonings; heat through.
Pour about 1 1/2 cups sauce into an ungreased 13x9 dish. Spread about 1/4 cup beef mixture (or eyeball it like I do) down the center of each tortilla; top with 1-2 tbsp. cheese. Roll up tightly, place seam side down over sauce. Continue until you use the tortillas, etc. Pour remaining sauce over tortillas.
COVER and bake at 350 for 30-35 minutes. Remove cover, sprinkle with cheese and bake uncovered for another 10-15 minutes or until cheese is melted.