Yesterday afternoon, Paula and I made Garlic Beef Enchiladas for dinner tonight. We kept them in the refrigerator and I just heated them up this evening so that we could cook them and enjoy them together. I found the recipe in the Taste of Home cookbook that my mom gave us. It has some good casserole recipes when you are looking for something that has a little “comfort” about it.

 

First, cook 1 pound of ground beef and 1 medium chopped onion over medium heat 6-8 minutes until beef is no longer pink, breaking up beef into crumbles. Drain the fat from the meat. Stir in 2 tablespoons of all-purpose flour, 1 tablespoon of chili powder, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1/2 teaspoon of cumin and 1/4 teaspoon of rubbed sage. Next stir in 1 15 1/2 ounce can of diced tomatoes, 1 15 1/2 ounce can of kidney beans and bring everything to a boil. Reduce heat and let the mixture simmer, covered, for 15 minutes.

Preheat the oven to 350°. In a saucepan, heat 1/3 cup of butter over medium-high heat. Add 5 minced garlic cloves and cook and stir for 1 minute or until tender. Stir in 1/2 cup of all-purpose flour until blended. Gradually whisk in 2 cups of beef broth. Bring to a boil and cook while stirring for 2 minutes or until the sauce gets thickened. Stir in 1 15 1/2 ounce can of tomato sauce, 2 tablespoons of chili powder, 2 teaspoons of cumin, 2 teaspoons of rubbed sage, and 1/2 teaspoon of salt. Heat throughly.

Spray a 13×9-in. baking dish with some non-stick cooking spray. Spread 1 cup of the sauce on the bottom of the dish. Place about 1/4 cup of the beef mixture off center on each tortilla and then top with 1-2 tablespoons of shredded cheddar cheese. Roll up and place over sauce with the seam side down. Continue doing with this until you use up all the beef mixture. You will be able to make 10-12 enchiladas with the mixture. Top the enchiladas with remaining sauce.

Bake, covered, 30-35 minutes or until heated through. Sprinkle with remaining cheese and then bake, uncovered, for another 10-15 minutes longer or until cheese is melted.

This is a delicious recipe and best of all, it makes enough for us to enjoy on two nights!

 

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