Garlic Beef Enchiladas
Submitted by;
Christy ~ Tremonton, OR

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

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. 

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. 


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.

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