Garlic Beef Enchiladas/Freezer Meal

Garlic Beef Enchiladas

Filling

1 pound ground beef

1 medium chopped onion

2T flour

1T chili powder

1 t garlic powder

1/2 t ground cumin

1 16oz can stewed tomatoes

Sauce

4 to 6 minced garlic cloves

1/3 cup butter

1/2 cup flour

1 can beef broth

1 can tomato sauce

1 T chili powder

1t ground cumin

1/2 t salt

Corn tortillas

Shredded Cheddar cheese

In a skillet over medium heat, brown beef and onion. Drain. Add flour and seasonings listed under filling mix well. Stir in tomatoes and bring to a simmer. Reduce heat; cover and simmer for 15 minutes stirring occasionally.

In a saucepan saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for about 2 minutes or until thickened. Stir in tomato sauce and seasonings listed under sauce. Remove from heat once heated through.

Pour about 1/2 of the sauce into an ungreased 9X13 baking dish. Warm corn tortillas as directed on package. Fill each corn tortilla with a spoonful of meat, a sprinkle of cheese and roll. Fill whole pan with filled tortillas. Pour remaining sauce over filled tortillas. Top with cheese. Bake at 350 covered for 30-35mins. Remove cover and cook for another 10 minutes.

 

This meal freezes very well. I like to make it into two separate casseroles. Eat one the night I make it and eat the other one in a week or two.