Beef Enchiladas Recipe
Ingredients
| Tortillas (right) | ||
| Ground beef | 1 1/2 Pound | |
| Shredded monterey jack cheese | 2 Cup (16 tbs) | |
| 3/4 cup sliced green onion | ||
| Dairy sour cream | 3/4 Cup (16 tbs) | |
| Snipped parsley | 3 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| 1 | ||
| Pepper | 1/4 Teaspoon | |
| Tomato sauce | 3 Can (10oz) | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| 3 tablespoons chopped greenchilies | ||
| Chili powder | 1 Tablespoon | |
| Ground cumin | 1/4 Teaspoon | |
| Ripe olives | 1/3 Cup (16 tbs), pitted | |
Directions
Prepare Tortillas.
Cook and stir beef in 12-inch skillet until light brown; drain.
Remove from heat.
Stir in 1 1/2 cups of the cheese, the green onion, sour cream, parsley, salt and pepper.
Cover and reserve.
Heat remaining ingredients except olives to boiling; reduce heat.
Simmer uncovered 5 minutes.
Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling.
Arrange in 2 ungreased oblong baking dishes, 12 x 7 1/2 x 2 inches.
Pour sauce over enchiladas; sprinkle with remaining cheese.
Cook uncovered in 350° oven until bubbly, about 20 minutes.
Garnish with olives.
Cook and stir beef in 12-inch skillet until light brown; drain.
Remove from heat.
Stir in 1 1/2 cups of the cheese, the green onion, sour cream, parsley, salt and pepper.
Cover and reserve.
Heat remaining ingredients except olives to boiling; reduce heat.
Simmer uncovered 5 minutes.
Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling.
Arrange in 2 ungreased oblong baking dishes, 12 x 7 1/2 x 2 inches.
Pour sauce over enchiladas; sprinkle with remaining cheese.
Cook uncovered in 350° oven until bubbly, about 20 minutes.
Garnish with olives.
Chef
