Recipe by Debber
Just like the stuff at Taco Bell (or nearly so). I've made large batches of this and canned it, to have on hand throughout the year. Wonderful with chicken enchiladas, "enchiritos," burritos, and just as a dip for a taco. The original recipe came from a banged up library book featuring crock-pot recipes.
- 1⁄4 cup butter
- 1⁄3 cup flour
- 1⁄2 teaspoon garlic salt
- 1⁄2 cup chili powder (yes, that's the right amount)
- 1 teaspoon oregano
- 1⁄4 teaspoon cumin
- 3 1⁄2 cups chicken broth (or 3 - 15 oz. cans)
- 1 (12 ounce) can tomato sauce
Directions See How It's Made
- In a large frying pan, melt the butter.
- While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
- Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
- This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
- Use "as is" or add to other recipes.