Beef Enchiladas

This recipe The Big Red Cookbook from Betty Crocker

Prep: 15 min. Cook: 20 min. Bake: 20 min. 4 servings

1 lb. ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded Cheddar cheese (4 oz.)
2 tablespoons chopped fresh parsley (I think this is too much parsley so I just put in a little.)
1/4 t. pepper
1/3 cup chopped green pepper
2/3 cup water
1 T chili powder
1/2 t. dried oregano leaves
1/4 t. cumin
2 whole green chilies, chopped, if desired
1 clove garlic finely chopped
1 can (15 oz.) tomato sauce
8 corn tortillas
Shredded cheese, sour cream, and chopped onions, if desired

1. Heat oven to 350.
2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and remove from heat.
3. Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 11 1/4 inches.
4. 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 rectangular baking dish, 11 x 7 x 1 1/2 inches. Pour remaining sauce over enchiladas.
5. Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.