Beef Enchiladas

Tonight's meal came from the 10th Edition Betty Crocker cookbook. Great enchiladas! Probably not so great for you but you can take shortcuts to cut out the fat. I give this recipe a 5!

1 lb. lean ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup sour cream (I used light sour cream)
1 cup shredded cheddar cheese
2 Tbsp chopped fresh parsley (I used dry)
1/4 tsp pepper
1/3 cup chopped green bell pepper
2/3 cup water
1 Tbsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp ground cumin
1 can (4.5oz) chopped green chiles, drained
1 clove garlic, finely chopped
1 can (15 oz) tomato sauce
8 corn tortillas (I used flour)
Shredded cheese, sour cream and chopped onions, if desired

1. Heat oven to 350 F

2. In a 10-inch skillet, cook beef over medium heat 8-10 min., stirring occasionally, until brown; drain. Stir in onion, sour crea, 1 cup cheese, the parsley and pepper. Cover and remove from heat.

3. In 2-qt saucepan, heat bell pepper, water, chili powder, oregano, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 min. Pour into ungreased 9 in. pie plate.

4. Dip eat tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased 11x7 inch glass baking dish. Pour remaining sauce over enchiladas.

5. Bake uncovered about 20 min. or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.