Tex-Mex Beef Enchiladas

olive oil
1 onion, diced
1 lb ground beef
4 T Taco seasoning (see entry under Mexican)
4 T unsalted butter
6 T flour
4 cups unsalted beef broth
Salt and pepper
1 t cumin
1 t chili powder
Corn or flour tortillas
Cheddar and Monterrey jack cheese, shredded, at least two bags

1. Preheat oven to 350 degrees. Prepare casserole dish with nonstick spray.

2. Heat olive oil in large skillet over medium high heat. Add onion and cook for five minutes until I softened. Add ground beef with taco seasoning. Cook for ten minutes. Transfer meat to bowl and set aside.

3. Return pan to medium heat. Add butter and melt. Add flour and stir to form a roux. Cook for 2-3 minutes. Add beef broth a splash at a time, whisking thoroughly until all the broth has been incorporated. Season with salt, cumin, chili powder and pepper. Cook additional ten minutes to allow formthickening.

4. Add enough sauce to the bottom of the casserole dish to cover.

5. Add 1/4 cup each cheddar and Monterrey jack cheese to sauce and allow to melt.

6. Add meat to tortillas and roll, place in dish. Pour remaining sauce over to cover.

7. Layer with lots and lots of cheese.

8. Cover with tin foil and bake for 20 minutes. Remove foil and bake for 15 minutes.