This is what I am making for dinner tonight! Has been one of my favorite dinners since I was little and Roxie would make! Yummy!
Ingredients
1 lb ground beef
1 medium onion, chopped (1/2 cup)
½ cup sour cream
1 cup cheddar cheese, shredded
2 tablespoons fresh parsley, chopped
1/4 tsp ground pepper
1/3 cup green bell pepper, chopped
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 tsp ground cumin
4.5 oz can diced green chiles
1 clove garlic, finely chopped
1 15 oz cab tomato sauce
8 tortillas (5-6" in diameter)
Directions
1. Heat oven to 350.
2. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. STIR in sour cream, 1 cup cheese, the parsley, and pepper. Remove from heat.
3. Heat bell pepper, water, chili powder, oregano, cumin, chilies (which I don’t use), garlic, and tomato sauce to boiling in 2-qt saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate.
4. Dip each tortilla into sauce in pie plate to coat both sides. SPOON about ¼ cup beef mixture onto each tortilla; fold up tortilla. Place seam side down in ungreased rectangular baking dish, 11 x 7 x 1 ½ inches. Pour remaining sauce over enchiladas.
5. Bake uncovered about 20 minutes or until bubbly.
6. Garnish with shredded cheese, sour cream, and chopped onions. I also put salsa on top!
1 lb ground beef
1 medium onion, chopped (1/2 cup)
½ cup sour cream
1 cup cheddar cheese, shredded
2 tablespoons fresh parsley, chopped
1/4 tsp ground pepper
1/3 cup green bell pepper, chopped
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 tsp ground cumin
4.5 oz can diced green chiles
1 clove garlic, finely chopped
1 15 oz cab tomato sauce
8 tortillas (5-6" in diameter)
Directions
1. Heat oven to 350.
2. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. STIR in sour cream, 1 cup cheese, the parsley, and pepper. Remove from heat.
3. Heat bell pepper, water, chili powder, oregano, cumin, chilies (which I don’t use), garlic, and tomato sauce to boiling in 2-qt saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate.
4. Dip each tortilla into sauce in pie plate to coat both sides. SPOON about ¼ cup beef mixture onto each tortilla; fold up tortilla. Place seam side down in ungreased rectangular baking dish, 11 x 7 x 1 ½ inches. Pour remaining sauce over enchiladas.
5. Bake uncovered about 20 minutes or until bubbly.
6. Garnish with shredded cheese, sour cream, and chopped onions. I also put salsa on top!
