CHRS: CP437 2
MSGID: 1:18/200@fidonet 668d8b64
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Enchiladas
 Categories: Beef, Vegetables, Herbs, Chilies, Breads
      Yield: 5 servings
 
      1 lb Ground beef
      1 md Onion; chopped
      2 tb A-P flour
      1 tb Chili powder
      1 ts Salt
      1 ts Garlic powder
    1/2 ts Ground cumin
    1/4 ts Rubbed sage
 14 1/2 oz Can stewed tomatoes; cut up

MMMMM---------------------------SAUCE--------------------------------
    1/3 c  Butter
      6 cl Garlic; minced
    1/2 c  A-P flour
 14 1/2 oz Can beef broth
     15 oz Can tomato sauce
      2 tb Chilli spice mix
      2 ts Ground cumin
      2 ts Rubbed sage
    1/2 ts Salt
     10    Flour tortillas; (6"),
           - warmed
      2 c  Shredded Colby-Monterey Jack
           - cheese; divided

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Halved grape tomatoes
           Minced fresh cilantro
           Sliced jalapeno peppers
           Chopped red onion
           Diced avocado
 
  Set oven @ 350ºF/175ºC.
  
  In a large skillet, cook beef and onion over medium heat
  until beef is no longer pink, 6-8 minutes, breaking meat
  into crumbles; drain. Stir in flour and seasonings. Add
  tomatoes; bring to a boil. Reduce heat; simmer, covered,
  15 minutes.
  
  In a saucepan, heat butter over medium-high heat. Add
  garlic; cook and stir 1 minute or until tender. Stir in
  flour until blended; gradually whisk in broth. Bring to
  a boil; cook and stir until thickened, about 2 minutes.
  Stir in tomato sauce and seasonings; heat through.
  
  Pour 1 1/2 cups sauce into an ungreased 13x9-in. baking
  dish. Place about 1/4 cup beef mixture off-center on
  each tortilla; top with 1 - 2 tablespoons cheese. Roll up
  and place over sauce, seam side down. Top with remaining
  sauce.
  
  Bake, covered, until heated through, 30-35 minutes.
  Sprinkle with remaining cheese. Bake, uncovered, until
  cheese is melted, 10-15 minutes longer. Serve with
  toppings as desired.
  
  Jennifer Standridge, Dallas, Georgia
  
  Makes: 5 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The best Scottish food is the kind you drink.
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