Betty Crocker’s BEEF ENCHILADAS
1 lb lean ground beef
1/2 or 1 medium onion, chopped (to taste)
1/2 cup sour cream
1 cup shredded cheddar cheese
2 tbsp chopped parsley
1/4 tsp pepper
1/3 cup chopped green pepper (optional)
2/3 cup water
1 tbsp chili powder
1 1/2 tsp oregano
1/4 tsp cumin
2 whole green chiles (or a small can of chiles, drained)
1 clove garlic, minced/chopped
1 can tomato sauce (15 oz)
8 corn tortillas
shredded cheese, sour cream, onions, olives, etc (optional – for toppings)
Heat oven to 350 degrees.
Cook beef over medium heat in 10 inch pan until brown – drain. Stir in onions, sour cream, cheese, parsley, and pepper. Set aside.
In pan, heat bell pepper, water, chili powder, oregano, cumin, chiles, garlic, and tomato sauce to boiling, stirring occasionally. Reduce heat to low, let simmer 5 minutes.
Dip each tortilla into the tomato sauce to coat both sides. Spoon about 1/4 cup beef mixture into each tortilla, spread & then roll tortilla up. Place in a 9x11baking dish. Pour remaining sauce over enchiladas.
Bake uncovered for 20 minutes. Garnish with shredded cheese, sour cream, etc.
My family LOVED this. AND my son who claims to hate all forms of onions didn’t even notice there were A LOT of onions in this recipe! 😉
Here’s the book I got this recipe from: