Categories: beef, casseroles

Ingredients

• For Filling:
• 2 tbs vegetable oil
• 3 lbs round steak cut into cubes
• 1 small yellow onion finely chopped
• 1 green bell pepper, finely chopped
• 2 tsp garlic powder
• 1 1/4 tsp ground cumin
• salt
• pepper
• 1 tbs flour
• 1 cup tomato sauce
• For Sauce:
• 1/2 cup vegetable oil
• 1 cup flour
• 2 1/2 tsp ground cumin
• 1 1/2 tsp garlic powder
• 1 1/2 tsp chili powder
• 2 tbs tomato paste
• salt
• pepper
• 6 12" flour tortillas
• 1 1/2 cup grated cheddar cheese

Directions

1. Filling: Heat oil in a large skillet over high heat and brown beef, 8-10 minutes. Add onions and peppers, cook until soft, 2-3 minutes. Stir in spices. Stir in flour and add tomato sauce and 1 1/2 cups water. Scrape up browned bits from bottom of pan. Cover, reduce heat to low, simmer until meat is falling apart, about 2-3 hour.

2. For sauce: Heat oil in a large saucepan over medium heat. Add flour and cook, stirring, until deep golden, 10-15 minutes. Add cumin, garlic powder, chili powder, tomato paste, salt and pepper. Gradually stir in 5 cups water and bring to a simmer. Reduce heat to medium-low and simmer until thick, about 20-30 minutes.

3. Lay 1 tortilla on work survace and heap 1 cup filling in center, then fold up. Place on a plate and cover with sauce and cheese. Repeat for each tortilla

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