Ingredients: |
Ingredients: 6 pounds ground beef 3/4 onion, finely chopped 3 cups shredded Cheddar cheese 1-1/2 cups sour cream 3 tablespoons dried parsley 3 tablespoons taco seasoning 1 tablespoon dried oregano 1-1/2 teaspoons ground black pepper
7-1/2 cups enchilada sauce 1 tablespoon and 1-1/2 teaspoons chili powder 3 cloves garlic, minced 1-1/2 teaspoons salt 24 flour tortillas 3 (15 ounce) cans black beans, rinsed and drained 3 (4 ounce) cans sliced black olives, drained 3/4 cup shredded Cheddar cheese
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Directions: |
Directions: Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes. Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese. Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving. |