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In a large skillet, cook beef and onion over
medium heat 6-8 minutes or until beef is no longer
pink, breaking up beef into crumbles; drain. Stir
in flour and seasonings. Stir in tomatoes; bring
to a boil. Reduce heat; simmer, covered, 15
minutes.
Preheat oven to 350°. In a saucepan, heat butter
over medium-high heat. Add garlic; cook and stir 1
minute or until tender. Stir in flour until
blended; gradually whisk in broth. Bring to a
boil; cook and stir 2 minutes or until thickened.
Stir in tomato sauce and seasonings; heat through.
Pour 1-1/2 cups sauce into an ungreased 13x9-in.
baking dish. Place about 1/4 cup beef mixture off
center on each tortilla; top with 1-2 tablespoons
cheese. Roll up and place over sauce, seam side
down. Top with remaining sauce.
Bake, covered, 30-35 minutes or until heated
through. Sprinkle with remaining cheese. Bake,
uncovered, 10-15 minutes longer or until cheese is
melted.
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