Garlic Beef Enchiladas

• 1 lb. ground beef, cooked, drained and crumbled
• 1 medium onion, chopped
• 2 Tbsp. all-purpose flour
• 1/2 Tbsp. chili powder
• 1/2 tsp. salt
• 1 tsp. garlic powder
• 1/2 tsp. ground cumin, optional
• 1 (14.5 oz.) can stewed tomatoes
• 1 can enchilada sauce
• 10 flour tortillas
• 2 c. shredded Co Jack or Mexican melting cheese

1. In saucepan over medium heat, combine beef, onions and about 1/2 cup water; cook until onions are translucent.
2. Add flour and seasonings; mix well.
3. Stir in tomatoes; bring to a boil.
4. Reduce heat; simmer about 15 minutes, until most of liquid is absorbed. Pour about 1 1/2 cups sauce into an ungreased 9 x 13 inch baking dish.
5. Spread about 1/4 cup beef mixture down the center of each tortilla shell; top with 1 to 2 Tbsp. cheese.
6. Roll up tightly; place seam side down over sauce.
7. Repeat with each tortilla shell. Top with remaining sauce and cheese.
8. Broil on LOW until cheese is melted and bubbly.
9. Yield: 4 to 6 servings.

ground beef, onion, flour, chili powder, salt, garlic powder, ground cumin, tomatoes, enchilada sauce, flour tortillas, melting cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9208 (may not work)