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 lb of grated cheese (reserve some for the 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
COCONUT CAKE WITH SEVEN-MINUTE FROSTING
Instructions
Beef: Cook beef with 3/4cups of water until done. Add all the seasoning. Add the flour last and cook a little longer. Remove from fire. Add cheese and mix and set aside.
Sauce: Add oil to the 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 the 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 it in the oven(already preheated 350F) until cheese is melted on top.
Enjoy
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