One of my favorite Mexican meals!
1 lb ground beef
3/4 cup water
2 T Mexican chili powder (I used hot)
1-2 cloves garlic, minced
1/4-1/2 t oregano or marjoram, rubbed
1/2 t salt
12 corn tortillas, fried til softened
2 cups shredded Mexican blend cheese
Brown ground beef; drain. Stir in water and spices and simmer 10 minutes.
Add a little scoop of beef to each tortilla and roll. Place in 9 x 13" baking pan sprayed with cooking spray. Cover with gravy, add cheese.
Bake at 350° for about 20 minutes or til hot and bubbly.
1/4 cup vegetable oil
1/4 cup flour
2 T Mexican chili powder
1 t cumin
1 t garlic powder
1 t salt
2 cups beef broth
Heat oil in a large saucepan over medium heat.
Whisk in flour. Cooking, stirring constantly, til mixture is light brown. Be careful NOT TO BURN!
Whisk in spices. Slowly add broth while whisking. Simmer gravy 30 minutes, stirring often. Taste and adjust as desired.
I served the enchiladas with homemade refried pinto beans, black olives and homemade salsa.