Ingredients

· 1 pound ground beef

· 1 medium onion, chopped

· 2 tbsp all-purpose flour

· 1 tsp chili powder

· 1 tsp salt

· 1 tsp garlic powder

· ½ tsp ground cumin

· ¼ tsp rubbed sage

· 1 can stewed tomatoes Sauce

· 1/3 cup butter

· 4 to 6 garlic cloves, minced

· ½ cup all-purpose flour

· 1 can beef broth

· 1 can tomato sauce

· 2 tbsp chilli powder

· 2 tsp ground cumin

· 1 tsp rubbed sage

· ½ tsp salt

· 10 tortilla, warmed

· 2 cups shredded Colby-Monterey Jack cheese

· Optional toppings: halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers and medium red onion, chopped or sliced

Method

Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat, crumbling meat, until beef is no longer pink for six to eight minutes; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered for 15 minutes.

In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir one minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir two minutes or until thickened. Stir in tomato sauce and seasonings; heat through.

Pour 1-½ cups sauce into an ungreased baking dish. Place about ¼ cup beef mixture off center on each tortilla; top with one to two tablespoons of cheese. Roll up and place over sauce, seam side down. Top with remaining sauce.

Bake it covered, for 30-35 minutes. Sprinkle with remaining cheese. Bake it uncovered, until cheese is melted, 10-15 minutes longer. Serve with optional toppings, if desired.