Beef Enchiladas

Recipe By:
Joshh
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Beef Enchiladas
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  • Total Time 55 min Ico-add
  • Yield 6 Servings
  • Level Medium

Here is a Mexican beef recipe that will have your friends referring to your kitchen as a savory shop. Filled with truly scrumptious flavors, Americans have been enjoying enchiladas for generations and now th...
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Ingredients

  • 1 pound lean ground beef
  • 1/2 cup onion, chopped
  • 1/2 cup sour cream
  • 1 cup cheddar cheese, shredded
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon pepper
  • 1/3 cup chopped green bell pepper
  • 2/3 cup water
  • 1 tablespoon chile powder
  • 1 1/2 teaspoons fresh chopped or 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 2 whole green chiles, chopped
  • 1 clove garlic, finely chopped
  • 1 (15 ounce) can tomato sauce
  • 8 corn tortillas (6 inch)
  • For topping:
  • Shredded cheese
  • Sour cream
  • Chopped onions
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Directions

  1. 1. Heat oven to 350 degrees F.
  2. 2. Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  3. 3. Stir in onion, sour cream, cheese, parsley and pepper. Cover and set aside.
  4. 4. Heat bell pepper, water, chile powder, oregano, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered for 5 minutes.
  5. 5. Pour into ungreased 9 inch pie plate. Dip each tortilla into sauce to coat both sides.
  6. 6. Spoon about 1/4 cup of beef mixture onto each tortilla; roll tortilla around filling. Place in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Pour remaining sauce over enchiladas.
  7. 7. Bake uncovered about 20 minutes or until bubbly.
  8. 8. Garnish with shredded cheese, sour cream and chopped onion.
 
 
  • Did you know?

    The Mexican street vendor enchilada is a far cry from what you get in the U.S. and has been for years. In 1949 a magazine called "American Food and Drink" described enchiladas as, "a Mexican dish prepared more for tourists than for the local population."