Yield: 4-6 servings. (Depends on size and number of tortilla shells used.)
Cooking Time: 40-50 minutes
Attribution: Taste of Home
1 lb. Ground Beef
1 medium Onion, chopped
2 tbsp. All-Purpose Flour
1 tbsp. Chili Powder
1 tsp. Salt
1 tsp. Garlic Powder
½ tsp. Ground Cumin
¼ tsp. Rubbed Sage
1 Can (14 ½ Ounces) Stewed Tomatoes
4 To 6 Garlic Cloves, minced
⅓ cup Butter Or Margarine
½ cup All-Purpose Flour
1 Can (14 ½ 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
½ tsp. Salt
10 Flour Tortillas (7 Inches) (I used the smaller tortillas and made 13, but probably should have made a tad more, as the 1/4 cup amount of meat filling was a tad full.)
2 cups (8 ounces) Shredded Cheese (I use less cheese, as my stomach can’t take that much.)
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 a boil. Cook and stir for 2 minutes or until bubbly. Stir in tomato sauce and seasonings; heat through.
Pour about 1-½ cups sauce into an ungreased 13-in. x 9-in. x 2-in. baking dish. Spread about ¼ 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 the remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted.
(When I made it this week, I forgot to read the end and made it like I make lasagna, cheese on top, bake covered for 30 to 35 minutes, then uncover and bake another 10 minutes. Came out just fine. Reheats fine in the microwave also, but don’t heat too long.)