Ingredients
2lbs of ground beef
1TBS of Salt
1 ½ tsp of comino
1 tsp garlic powder
2 TBSP chili powder
1 ½ Tbsp paprika
1 ½ lbs of grated cheese (reserve some for top of enchiladas at the end)
20 – 30 corn tortillas
For the sauce:
¼ c of vegetable oil
½ c flour
1 Tbsp chili powder
1 Tbsp paprika
1 tsp salt
½ tsp garlic powder
¾ tsp comino
3 ½ c water
Instructions
Beef: Cook beef with 3/4cups of water until done. Add all the seasoning. Add flour last and cook a little longer. Remove from fire. Add cheese and mix and set aside.
Sauce: Add oil to pot (wait until warm) then add the flour and stir to keep from lumping. Then mix seasonings in and then add water. Whisk until smooth and it thickens a little.
Prep: Dip tortillas in warm sauce, put them in the corn of the pan you will need to use and then fill each tortilla with the beef mixture. Once you are done, add the cheese to the top and put in oven(already preheated 350F) until cheese is melted on top.
