Ingredients
1 pound ground beef1 medium onion, chopped2 tablespoons all-purpose flour1 tablespoon chili powder1 teaspoon salt1 teaspoon garlic powder1/2 teaspoon ground cumin1/4 teaspoon rubbed sage1 can (14-1/2 ounces) stewed tomatoes, cut upSAUCE:1/3 cup butter4 to 6 garlic cloves, minced1/2 cup all-purpose flour1 can (14-1/2 ounces) beef broth1 can (15 ounces) tomato sauce1 to 2 tablespoons chili powder1 to 2 teaspoons ground cumin1 to 2 teaspoons rubbed sage1/2 teaspoon salt10 flour tortillas (6 inches), warmed2 cups shredded Colby-Monterey Jack cheese, divided Optional toppings: Halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped or sliced red onion and cubed avocado
Preparation
Preheat oven to 350°. 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.
