Ingredients:
2 tablespoons all-purpose flour
1 pound ground beef
1 teaspoon salt
1 teaspoon garlic powder
1 chopped medium onion
1 tablespoon chili powder
1/4 teaspoon rubbed sage
1/2 teaspoon ground cumin
1 can 14-1/2 oz stewed tomatoes
For the sauce:
4-6 minced garlic cloves
1-2 tablespoons chili powder
1-2 teaspoons ground cumin
1/3 cup butter
1 14-1/2 oz can beef broth
1-2 teaspoons rubbed sage
1/2 cup all-purpose flour
1/2 teaspoon salt
1 15-oz can tomato sauce
2 cups shredded Colby-Monterey Jack cheese
10 flour tortillas
Instructions:
- Set the oven to 350 F degrees.
- Start cooking the beef with the onions for 6 to 8 minutes. When the meat gets a brownish color you can add the flour, chili powder, garlic powder, sage, cumin, and salt.
- Pour in the tomatoes and wait for the mix to boil. Lower the heat, cover it and let it simmer for 15 minutes.
- While you’re waiting, you can cook the butter and the garlic for 1 minute. Add the flour and slowly pour the broth. Wait for it to boil and cook for 2 minutes. In the end, combine it with the tomato sauce and seasonings.
- Add 1-1/2 cup of the sauce to the baking dish.
- Fill each tortilla with 1/4 cup of the beef mixture and 1-2 tablespoons cheese.
- Place the tortillas on top of the sauce in the baking dish.
- Pour the remaining sauce on top. Leave the dish in the oven for 30 to 35 minutes.
- Top it off with the rest of the cheese and continue baking for 10 to 15 minutes.
