One thing that’s been a bit of a surprise with the new kitchen is that the new freezer is smaller than our old one. I had grand plans to start stocking the freezer with meals for after baby boy is born once the kitchen was back together, but it’s become a project of using up what’s already in there first. One thing I inexplicably have a lot of? Ground beef.

When I polled my friends for their favorite recipes using ground beef, Katie suggested this one. Not only did it use up some of the freezer stock, it’s a freezer-friendly meal itself so I made a small tray to freeze as a post-baby meal. They were delicious, so I’m looking forward to being able to enjoy them again!

Garlic Beef Enchiladas
(from Taste of Home)
Serves 5

For the enchiladas:
1 lb. ground beef
1 medium onion, chopped
2 Tbsp. flour
1 Tbsp. chili powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. rubbed sage
1 can stewed tomatoes, chopped up
2 cups Colby-Jack cheese, divided
10 flour tortillas

For the sauce:
1/3 cup butter
4-5 cloves garlic, minces
1/2 cup flour
1 can beef broth
1 can tomato sauce
2 Tbsp. chili powder
2 tsp. cumin
1 tsp. rubbed sage
1/2 tsp. salt

In a large skillet, cook the ground beef and onion until the beef is browned and the onion is softened. Stir in flour and seasonings until well combined. Stir in tomatoes and bring to a boil. Reduce heat and cover. Simmer for 15 minutes.

While the beef simmers, preheat the oven to 350F degrees and make the sauce: Melt the butter in a saucepan over medium-high heat. Add garlic and cook for 1 minute, until fragrant. Stir in flour until blended. Gradually whisk in the broth. Bring to a boil and cook until thickened, stirring occasionally, about 2 minutes. Stir in the tomato sauce and seasonings. Heat through and then set aside.

To assemble: Pour 1 1/2 cups on the sauce into the bottom of a 9×13″ baking dish. In each tortilla, place about 1/4 cup of the beef mixture and 1-2 Tbsp. of the cheese. Roll up and place in the baking dish on top of the sauce, seam side down. Pour remaining sauce over the top.

Bake, covered, for 30-35 minutes or until heated through. Remove cover, sprinkle with remaining cheese and bake for an additional 10-15 minutes, until the cheese is melted.