1 lb ground beef
1 med onion, chopped
2 tbs flour
1 tbs chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 (14 1/2 oz) can stewed tomatoes

SAUCE:

4-6 cloves garlic, minced
1/3 cup butter
1/2 cup flour
1 (14 1/2 oz) can beef broth
1 (15 oz) can tomato sauce
1-2 tbs chili powder
1-2 tsp ground cumin
1-2 tsp rubbed sage
1/2 tsp salt
10 (6″) flour tortillas, warmed
2 cups (8 oz) shredded colby-jack cheese

in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. str in flour and seasonings until blended. stir in tomatoes; bring to a boil. reduce heat; cover and simmer for 15 minutes.

meanwhile, in another saucepan, saute garlic in butter for 1 minute or until tender. stir in flour until blended. gradually stir in broth; bring to a boil. cook and stir for 2 minutes or until thickened. stir in tomato sauce and seasonings; heat through.

pour about 1 1/2 cups sauce into an ungreased 13″x9″ baking dish. spread about 1/4 cup beef mixture down the center of each tortilla; top with1-2 tbs cheese. roll up tightly; place seam side down over sauce. top with the remaining sauce.

cover and bake at 350 degrees for 30-35 minutes. sprinkle with remaining cheese. bake, uncovered, 10-15 minutes longer or until the cheese is melted.

5 servings