1 lb. ground beef, cooked, drained and crumbled
1 medium onion, chopped
2 Tbsp. all-purpose flour
1/2 Tbsp. chili powder
1/2 tsp. salt
1 tsp. garlic powder
1/2 tsp. ground cumin, optional
1 (14.5 oz.) can stewed tomatoes
1 can enchilada sauce
10 flour tortillas
2 c. shredded Co Jack or Mexican melting cheese

In saucepan over medium heat, combine beef, onions and about 1/2 cup water; cook until onions are translucent. Add flour and seasonings; mix well. Stir in tomatoes; bring to a boil. Reduce heat; simmer about 15 minutes, until most of liquid is absorbed. Pour about 1 1/2 cups sauce into an ungreased 9 x 13 inch baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla shell; top with 1 to 2 Tbsp. cheese. Roll up tightly; place seam side down over sauce. Repeat with each tortilla shell. Top with remaining sauce and cheese. Broil on LOW until cheese is melted and bubbly. Yield: 4 to 6 servings.