A bacon ranch-flavored pasta bake that is tasty and simple.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup flour
- 2 tablespoons chili powder
- 2 teaspoons onion powder
- 1 teaspoon dried Mexican oregano
- 1 teaspoon salt
- 6 tablespoons vegetable oil
- 4 cups water
Instructions
- Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
- Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.
Reviews
Use chicken broth instead of water, and add a teaspoon of ground cumin and a pinch of cinnamon….delicious
It’s a good recipe, but lacks flavor in my opinion… I added garlic powder, more salt and tomato sauce… It was on point after that! My husband begs me to make enchiladas now!
I made this as shown in the recipe and found it was very bland. I kicked up the salt and added some granulated garlic and beef bullion and it still needed something. So I added about two tablespoons of tomato paste. The tomato paste added that richness I was looking for. We used it on top of burritos before baking in the oven and it was quite tasty. I think it would make a good enchilada sauce as well.
Totally like MV gravy! And for those of you knocking it, come to North Dakota, this is the closest thing we get to good Mexican! I have found if you use a can of Flavorite Enchilada sauce and another can of chicken stock it makes up for the flavor, but this recipe tastes just like Mexican Village gravy. So when you have a hankering for some homeschool taste of home, this is it!
If I could give this 3 1/2 stars I would. It comes close to the Mexican chili sauce – I know and love. If you can get it use New Mexico or California Chili powder – CA chili is milder than New Mexico Chili powder (both are sold in small cello bags in the Mexican section of the market for less than a $1.00) Also, I would suggest using chicken broth instead of water. I made this as a directed using CA chili powder & water – the taste was lacking so I added a cube of chicken bouillon – that really bumped up the flavor. This sauce makes a great wet burrito or for a sauce for Chili Rellenos.