BEEF ENCHILADA DIP

• 1½ – 2 pounds ground beef
• ½ medium onion, diced
• 2 cloves garlic, minced
• 2 cups enchilada sauce
• 2 cups grated Monterrey Jack or cheddar cheese
• Sour Cream (optional)
• Tortilla Chips (optional)

• ¼ cup vegetable oil
• ¼ cup all-purpose flour
• 3 tablespoons chili powder
• 1 cup chicken stock
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon packed brown sugar
• ½ teaspoon Kosher salt
• 1 teaspoon ground black pepper

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