Tuesday, March 18, 2008

Beef and Cheese Enchilladas

2 pounds ground beef
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon salt
1 (8 ounce) can tomato sauce
4 cups water
1/2 cup all-purpose flour, divided
1 1/2 teaspoons sugar
2 tablespoons cooking oil
12 (6 inch) corn tortillas
4 cups shredded cheddar cheese 

Preheat the oven to 350 degrees F (175 degrees C). 
Heat the ground beef in a large skillet over medium heat. 
Cook, stirring to crumble, until no longer pink. 
Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. 
Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. 
Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. 
Simmer until thickened, about 10 minutes.
While the sauce is cooking, heat oil in another skillet over medium-high heat. 
Warm tortillas in the hot oil until pliable, remove to paper towels and pat to remove excess grease.
Fill each tortilla with a little bit of cheese, then top with meat, roll and place in a 9x13 inch baking dish, side by side until all of the tortillas have been filled.
Be sure to reserve some of the meat and cheese to sprinkle on top.  
Top the rolled enchiladas with the remaining meat sauce and cheese. 
Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned. 
That's what's for dinner tonight in my house. 

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