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Beef Enchiladas II Recipe

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This recipe for Beef Enchiladas II, by , is from Our Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Sampson
Added: Thursday, November 20, 2008


1 lb ground beef
1 medium onion, chopped (1/2 c)
1/2 c sour cream
1 cup shredded cheddar cheese
2 tbsp chopped parsley
1/4 tsp pepper
1/3 c chopped gr bell pepper
2/3 c water
1 tbsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp ground cumin
1/2 tsp garlic powder
1 can (15 oz) tomato sauce
8 corn tortilla (6 inches in diameter)

Heat oven to 350 degrees. Cook beef- stir in onion, sour cream, shredded cheese, parsley, and pepper. Cover and set aside. Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered for 5 minutes. Pour into ungreased pie plate. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 c beef mixture onto each tortilla; roll around filling. Place in ungreased dish 11X7. Pour remaining sauce over enchiladas. Bake uncovered for about 20 minutes or until bubbly. Garnish with shredded cheese and sour cream.




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