Monday, February 4, 2008

Beef Enchiladas

Beef Enchiladas
1 lb ground beef
1 medium onion, chopped (about 1/2 cup)
1/2 cup sour cream
1 cup shredded cheddar cheese
2 Tbls chopped fresh parsley
1/4 tsp pepper
1/3 cup chopped green bell pepper
2/3 cup water
1 Tbls chili powder
1/2 tsp dried oregano
1/4 tsp ground cumin
1 can (4.5 oz) chopped green chilies
1 clove garlic, chopped
1 can (15 oz) tomato sauce
8 corn tortillas

Heat oven to 350 F
Cook beef until brown, drain. Stir in onion, sour cream, 1 cup cheese, parsley and pepper. Cover and remove from heat.
Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased 9 inch pie plate.
Dip each tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased 11 x 7 inch glass baking dish. Pour remaining sauce over enchiladas.
Bake uncovered about 20 minutes or until bubbly
Garnish with shredded cheese, sour cream and chopped onions if desired.

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