This recipe was originally found at tasteofhome.com.
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Ingredients
| 1 | pound | ground beef |
| 1 | medium | onion chopped |
| 2 | tablespoons | all-purpose flour |
| 1 | tablespoon | chili powder (or use 2 teaspoons) |
| 1 | teaspoon | salt |
| 1 | teaspoon | garlic powder (or use 3/4 teaspoon) |
| 1⁄2 | teaspoon | ground cumin |
| 1⁄4 | teaspoon | rubbed sage |
| 1 | can | (14-1/2 ounces) stewed tomatoes |
| SAUCE: | ||
| 1⁄3 | cup | butter |
| 4-6 | garlic cloves minced | |
| 1⁄2 | cup | all-purpose flour |
| 1 | can | beef broth 14 1/2 ounces |
| 1 | can | tomato sauce 15 ounces |
| 1-2 | tablespoons | chili powder (used 1 tablespoon) |
| 1-2 | teaspoons | ground cumin (used 1 teaspoon) |
| 1-2 | teaspoons | rubbed sage (used 1 teaspoon) |
| 1⁄2 | teaspoon | salt |
| 10 | flour tortillas (6 inches) warmed | |
| 2 | cups | Colby-Monterey Jack cheese (8 ounces) divided, shredded |
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