Add ground beef to a large, nonstick
skillet over medium-high heat then season with salt and pepper. Brown beef
then drain and add to a large mixing bowl. Stir in ketchup, mustard,
Worcestershire sauce, and pickles then set aside.
Turn heat down to medium then carefully
wipe out skillet with a paper towel. Melt butter in skillet then sprinkle
in flour and whisk to incorporate. Cook for 30 seconds then slowly pour in
milk while whisking constantly to avoid lumps. Season with salt and pepper
then turn heat up slightly to bring to a bubble and then turn heat back
down to medium and cook until slightly thickened and bubbly, stirring
often, about 8 minutes (don’t let it get too thick.)
Take skillet off the heat then stir in
cheese in 2 batches making sure the sauce is smooth before adding the next
batch. Sprinkle in chili powder then stir until smooth.
Preheat oven to 350 degrees then spray a
9×13″ baking dish very well with nonstick spray, and then spread a couple
Tablespoons chili cheese sauce in the bottom.
Wrap half the tortillas in a damp paper
towel then microwave for 30 seconds. Spread about 1/4 cup ground beef
filling across the center of each tortilla then roll and place seam side
down in the prepared baking dish. Repeat with remaining ingredients then
pour remaining chili cheese sauce on top, taking care to cover all the
exposed tortillas (they will get hard while baking if not covered in
Spray a large piece of foil with nonstick
spray then place sprayed side down on the baking dish. Bake for 20 minutes
then remove foil and bake for 5 more minutes. Let rest for 5 minutes
before serving with toppings.
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Meet the Rowe Family
The Rowe family own and operate a cow-calf farm in Dallas county, Iowa.