1-1/2cupscheddar cheese - Colby/jack or Mexican blend
8piecesflour tortillas - 7 to 8-inch size
1pinchground black pepper - to taste
Instructions
PREPARE SAUCE:
Saute bell pepper and garlic in oil until pepper is soft.
Add tomatoes, water and all spices/seasonings (oregano, chili powder, onion powder, cumin, cayenne, cinnamon, salt and pepper).
Cover and simmer on low for 30 minutes. Then uncover and continue to simmer to reduce to desired thickness. Add more water if needed. (Prepare filling while the sauce simmers).
Let cool slightly, then blend in batches, or use an immersion blender
Return to the pan from the blender. Reheat, taste, and adjust seasonings as desired.
PREPARE FILLING AND ASSEMBLE:
Heat oil in a large saute pan and add crumbled meat, onion, salt, pepper and paprika, and cook until meat is brown.
Spread the bottom of a 13×9 baking dish with a few spoonfuls of the sauce.
Dip each tortilla lightly into the sauce and add meat plus 1 tablespoon of cheese. Roll up and place in a prepared dish.
Pour and spread sauce over the top so that all tortillas are wet; reserve some if you have extra. Cover with remaining shredded cheese and bake at 400°F for 20-30 minutes.
Serve with fresh cilantro, sour cream and/or guacamole.