- Portion size 6 servings
- Credits : Jodi Borneman
- 2 teaspoons vegetable oil
- 1 1/2 cup onion diced
- 2 teaspoons garlic finely chopped
- 12 oz lean ground beef
- 1 cup green peppers diced
- 1 cup medium salsa
- 1 teaspoon jalapeño pepper finely chopped
- 1 1/2 cup canned evaporated 2% milk
- 1 cup chicken stock
- 3 1/2 tablespoons all purpose flour
- 1 teaspoon Dijon mustard
- 1 pinch salt and freshly ground pepper
- 1 cup aged light Cheddar cheese shredded
- 6 flour tortillas
- 1/4 cup aged Cheddar cheese shredded
MethodPreheat over to 425 F.
Lightly coat a 9 x 13 inch casserole dish with cooking oil.
Lightly coat a large nonstick skillet with cooking spray. Add the oil and cook over medium heat. Add the onion and garlic and saute for 5 minutes or until the onion begins to brown. Add the ground beef and saute for 5 minutes more or until the beef is no longer pink.
Add the green pepper and saute for 3 minutes. Add the salsa and jalapeno. Cover and simmer for 5 minutes.
For the sauce: place the evaporated milk, stock, flour, mustard salt and pepper in a medium saucepan over medium high heat. Bring to a boil while whisking together. Reduce the heat to medium and simmer until slightly thickened, about 3 minutes.
Add 1 cup of the cheese and simmer, while whisking continuously for another 2 minutes. Add half the sauce to the beef filling and stir to combine.
Lay the tortillas on your work surface. Divide the filling and sauce mixture among the tortillas, spreading it along the centre of each. Roll the tortillas up, leaving the ends open.
Place in the casserole dish, seam side down and pour the remaining sauce over the tortillas. Sprinkle with the 1/4 cup cheese and bake uncovered for 12 to 15 minutes or until heated all the way through. Serve immediately.