Add garlic, onion, carrot, oregano, cumin, chili powder and instant bouillon.
Stir until blended.
Sprinkle flour on top and stir in.
Simmer until meat and carrots are tender.
For Tacos: Cook corn tortillas in hot oil, few minutes each side. Fold in 1/2. Drain on paper towels.
Fill each taco with spoonful of taco meat. May use prepared shells.
For Enchiladas: Fill softened tortillas with meat filling and shredded jack cheese. Bake about 20 minutes.
For Chimichangas: Fill flour tortillas with meat filling, cheese and refried beans, roll up tightly. (Be sure to fold edges and sides) Fry in hot oil for a few minutes on each side until lightly browned.
Top with salsa and sour cream.
For Burritos: Fill flour tortillas with refried beans, meat filling and cheese and roll up. Warm in microwave to melt cheese and heat through. Add desired toppings.