Beef Enchiladas

Ingredients:

• 1 lb lean ground beef
• 1 med onion, chopped (1/2 cup)
• 1/2 cup sour cream
• 1 c shredded cheddar cheese
• 2 T chopped fresh parsley
• 1/4 t pepper
• 1/3 c chopped green pepper
• 2/3 c water
• 1 T chili powder
• 1 1/2 t chopped fresh or 1/2 t dried oregano leaves
• 1/4 t ground cumin
• 2 whole green chilies, chopped, if desired
• 1 clove garlic, finely chopped
• 1 (15 oz) can tomato sauce
• 8 corn tortillas
• shredded cheese, sour cream and chopped onion for garnishing, if desired

Cook beef in 10” skillet over medium heat until brown; drain. Stir in onion, sour cream, 1 c cheese, parsley and pepper. Cover and set aside.

Heat bell pepper, water, chili powder, oregano, cumin. chilies. garlic and tomato sauce until boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate.

Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place in a rectangular baking dish, 11 x 7 x 1 1/2 inches. Pour remaining sauce over enchiladas.

Bake uncovered about 20 minutes or until bubbly. Garnish if desired.

Servings: 6
Time to Prepare: 20 minutes plus baking time

Submitted By: Betsy
Original Source: Betty Crocker's Best Loved Recipes

Comments:
Most of the time I cheat and use canned enchilada sauce. :O Chicken can be substituted if desired.