Ground Beef Enchiladas

Sauce:

2 Tbs olive oil

3 Tbs flour

1.5 c beef broth

8 oz. tomato sauce

4 tsp chili powder

1/2 Tbs cumin

1 tsp brown sugar

3/4 tsp garlic powder

3/4 tsp onion powder

1/2 tsp oregano

1/2 tsp salt

Filling:

1 lb ground beef

1/2 c finely chopped onion

4 oz. green chilis

2 cloves garlic, finely minced

1/4 tsp salt

pinch black pepper

15 oz. pinto beans, rinsed, drained, and lightly mashed

Enchiladas:

12 (6- to 7-inch) flour or corn tortillas

2 c shredded Monterey Jack cheese

1 c shredded cheddar cheese

Fresh cilantro for topping, optional

Also: chopped avocado, tomatoes, sour cream, etc. for toppings!

For the sauce: in a medium saucepan, heat the olive oil over medium heat.  Add the flour and whisk to combine, cooking for 30-45 seconds, stirring constantly.

Gradually add the beef broth, whisking constantly.  Add the tomato sauce and all the seasonings.  Simmer, stirring constantly, for 2 to 3 minutes, until the sauce has thickened slightly.  Remove from heat.

For the filling, in a 12-inch nonstick skillet, add the ground beef, onions, green chiles, garlic, salt and pepper.  Cook over medium heat, breaking meat into smaller pieces, for 5 to 6 minutes until the meat is no longer pink.  Off the heat, drain excess grease.

Add the pinto beans and 1/2 c of the enchilada sauce to the filling.  Stir to combine.

Preheat oven to 375℉.

To assemble the enchiladas, lightly grease a 9 X 13 pan, and spread 3/4 c sauce on the bottom.  Scoop a heaping 1/4 c of the ground beef filling in the center of each tortilla.  Sprinkle with a couple tablespoons of cheese (making sure to leave about 1 c for topping the enchiladas).  Roll each enchilada up and place seam side down on top of the sauce in the prepared pan.  (You should get about 12 enchiladas, two rows of six!)

Spread the remaining sauce evenly over the top of the enchiladas and sprinkle with the remaining cheese.

Bake, uncovered for 30-35 minutes until the enchiladas are hot and bubbling.  Remove from oven and sprinkle with cilantro.  Let the enchiladas rest 5 to 10 minutes before serving.

Serve with additional toppings if desired!

From Mel's Kitchen Cafe