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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. For sauce, in a medium saucepan, cook onion in hot oil over medium heat about 3 minutes or until tender. Stir in flour, chili powder, cumin and salt. Cook and stir 1 minute. Stir in tomato sauce and water. Cook and stir until thickened and bubbly; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat.
Meanwhile, in a large skillet, cook ground beef until meat is brown, using a wooden spoon to break up meat as it cooks. Drain well; return meat to skillet. Stir in 1/2 cup of the sauce, 1/4 cup shredded cheese and the chile peppers.
Spoon 1/2 cup of the sauce into the bottom of a 3-quart rectangular baking dish; set aside. Wrap tortillas in microwave-safe paper towels. Microwave on High 1 minute. Working with one at a time, spoon about 1/4 cup of the meat mixture onto each tortilla; roll up. Place filled tortillas, seam-sides down, in the prepared baking dish. Stir any remaining meat mixture into the remaining sauce. Spoon sauce evenly over tortilla rolls in baking dish. Sprinkle with the remaining 1/2 cup cheese.
Bake, uncovered, about 20 minutes or until bubbly. Drizzle with hot pepper sauce and sprinkle with green onions before serving.