From meeshow@madbbs.com Wed Feb 19 15:55:14 2003 Date: Tue, 18 Feb 2003 14:06:06 +0000 (UTC) From: Mail Newsgroups: rec.food.recipes Subject: Garlic Beef Enchiladas Followup-To: rec.food.cooking, rec.food.recipes Try these, do not cut back on the garlic. Tim Garlic Beef Enchiladas >From "Taste of Home Recipes- Annual Edition Jennifer Standridge, Dalas, Georgia This is and exceptional recipe. And very filling 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 cumin 1/4 teaspoon rubbed sage 1 can (14-1/2 ounces) stewed tomatoes or 1 pint canned tomatoes SAUCE: 4-6 garlic cloves, minced or pressed 1/3 cup butter or margarine 1/2 cup all-purpose flour 1 can(14 1/2 ounces) beef broth 1 can (15 ounces) tomato sauce 1 to 2 tablespoons chili powder 1 to 2 teaspoons ground cumin 1 to 2 teaspoons rubbed sage 1/2 teaspoon salt 10 flour tortillas (7 inch) 2 cups (8 ounces) shredded Co-Jack cheese 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 15 minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to boil. Cook and stir for 2 minutes or until bubbly. Stir in tomato sauce and seasonings; heat thoroughly. Pour about 1 1/2 cups sauce into an ungreased 9 inch x 13 inch x 2 inch baking dish. Spread about 1/4 beef mixture down the center of each tortilla; top with 1-2 teaspoons of cheese. Roll up tightly/ place seam down over Sauce. Top with the remaining sauce. Cover and bake at 350 degrees F for 30-35 minutes sprinkle with the remaining cheese. Bake, uncovered 10-15 minutes longer or until the cheese is melted. Yield: 4-6 servings >From the Kitchen of Marilyn Bowley -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear. wq