1 lb. ground beef 1 med. onion, chopped 2 T. flour 1 T. chili powder 1 t. salt 1 t. garlic powder 1/2 t. ground cumin 1/4 t. rubbed sage 1 can (14 1/2 oz) stewed tomatoes SAUCE: 4-6 garlic cloves, minced 1/3 c. butter or margarine 1/2 c. flour 1 can (14 1/2 oz) beef broth 1 can (15 oz) tomato sauce 1-2 T. chili powder 1-2 t. ground cumin 1-2 t. rubbed sage 1/2 t. salt 10 flour tortillas-7inch size 2 c. 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, sautť 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 1/2 c. sauce into an ungreased 13 x 9 x 2 baking dish. Spread about 1/4 c. beef mixture down the center of each tortilla, top with 1-2 T. cheese. Roll up tightly; place seam side down over sauce. Top with remaining sauce. Cover and bake 30-35 minutes at 350*; sprinkle with remaining cheese. Bake uncovered 10-15 minutes longer or until cheese is melted. I make rice to serve as a side dish with the enchiladas. I like the box beef (or chicken) rice-a-roni because itís easy to fix or can just bake rice while oven is on for the enchiladas. Hereís a recipe for brown rice and I have substituted vegetable broth for the water and is good this way too. I didnít add peas though. FOOLPROOF OVEN-BAKED BROWN RICE 1-1/2 cups long-, medium-or short-grain brown rice 2-1/3 cups water 2 teaspoons butter or vegetable oil 1/2 teaspoon salt Preheat the oven to 375* F and move a rack to the middle position. Spread the rice into an 8-inch square, glass baking dish. In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for one hour, until tender.Remove from the oven and uncover. Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately. Serves 4 to 6. Variation... SUCCULENT BROWN RICE: You can dress up the brown rice recipe above by substituting chicken or vegetable broth for the water. Add 1/2 onion, chopped and sauteed in 1 tablespoon oil, at the same time you pour the liquid over the raw brown rice. When you remove the rice from the oven and fluff with a fork, stir in 3/4 cup frozen peas. Re-cover and proceed as described above. The peas will heat through during the standing time.
Meats and Main Dishes