Ingredients:

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp garlic powder
  • 2 cups beef broth
  • 1/2 cup tomato sauce
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup water
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack or Cheddar cheese
  • 1/2 cup vegetable oil

Instructions:

  1. Melt butter in a saucepan over medium heat.
  2. Whisk in flour, chili powder, cumin, and garlic powder; cook for 1-2 minutes until the mixture smells nutty and turns a light brown.
  3. Slowly pour in beef broth and tomato sauce, whisking constantly.
  4. Simmer for 5-10 minutes until the sauce reaches a velvety, coat-the-back-of-the-spoon consistency. Set aside.
  5. Heat olive oil in a skillet over medium-high heat.
  6. Add ground beef and diced onion; cook until the beef is mahogany-colored and no longer pink.
  7. Stir in minced garlic, salt, and pepper; cook for 1 minute.
  8. Pour in 1/2 cup of water and simmer for 3-5 minutes until the liquid has mostly evaporated.
  9. Pre-heat oven to 350°F (175°C).
  10. Pour about 1/2 cup of sauce into the bottom of a 9x13 inch baking dish and spread evenly.
  11. Heat vegetable oil in a small pan; dip each tortilla for 5 seconds per side until pliable.
  12. Fill each tortilla with a generous scoop of beef and a sprinkle of cheese; roll tightly and place seam-side down in the dish.
  13. Smother the top with the remaining sauce and cover with the remaining shredded cheese.
  14. Bake for 20 minutes until the cheese is bubbling and golden-brown.