Beef Enchiladas

This is a well-worn favorite family recipe that we all love. It has a wonderful homemade flavor and just enough kick. It takes a little extra time to prepare the from-scratch enchilada sauce, but it is so worth it! You can substitute 1 lb. boneless skinless chicken breasts for the ground beef if you prefer.


Beef Enchiladas
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1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup sour cream
1 cup shredded cheddar cheese
2 tbsp. chopped fresh parsley
1/4 tsp. pepper
1/3 cup chopped green bell pepper
2/3 cup water
1 tbsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. ground cumin
2 tbsp. chopped green chilies, optional
1 clove garlic, finely chopped (or 1/4 tsp. garlic powder)
1 can (15 oz.) tomato sauce
8 small to medium sized flour or corn tortillas
additional shredded cheese, sour cream, chopped onions for garnish if desired

Preheat oven to 350 degrees. Cook beef in a large skillet ober medium heat until brown; drain. Stir in onion, sour cream, shredded cheese, parsley, and pepper. Cover and set aside. In a medium sized pot, heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered for 5 minutes. Pour into an ungreased pie plate. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup of beef mixture into each tortilla; roll tortilla around filling. Place in an ungreased 11X7in. or similar size rectangular baking dish. Pour remaining sauce over enchiladas. Bake uncovered about 20 minutes or until bubbly. If desired, sprinkle some additional shredded cheese over top of enchiladas and bake just until cheese melts. Garnish enchiladas with additional shredded cheese, sour cream, or chopped onions if desired. Makes 4-6 servings.