Recipe by dawn peddicord
Here is a simple ground beef enchilada recipe with flour tortilla shells instead of corn.
- 1 lb ground beef
- 1⁄2 cup chopped onion
- 1⁄2 cup sour cream
- 2 tablespoons parsley
- 1 cup Mexican blend cheese, shredded
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 (10 ounce) candiced tomatoes and green chilies
- 1⁄4 teaspoon cumin
- 1 1⁄2 teaspoons oregano
- 1 cup chopped green onion
- 10 flour tortillas
Directions See How It's Made
- In a large skillet brown the ground beef for about 10 min, then drain the grease from the pan and return the ground beef (make sure your burner is either off or on the lowest setting). once you have returned the ground beef to the pan you are going to want to add your onion, sour cream, shredded cheese, parsley and pepper. Mix all these together till cheese is almost all the way melted, binding all this together, then set aside.
- In a separate skillet open your can of diced tomatoes and chilies add that, tomato past and sauce along with the bell pepper, cumin seasoning, oregano and garlic powder to this skillet. Bring all this to a warm temperature, you are not going to want this to warm because you are going to be dipping your flour tortillas into this mixture.
- Grab some flour tortillas and dip them into the sauce making sure both sides are coated. Remove coated tortilla shell from sauce setting flat into an 11 x 7 x 1 1/2 baking dish, grab you a spoon and start filling your tortilla shells with beef mixture (about one spoonful per tortilla) roll and place into backing dish. Repeat this process till backing dish is full. Once filled pour remainder of sauce over tortillas, then top with remaining filling, shredded cheese, sour cream, and green garden onions.
- Make sure oven is warmed to about 200 degrees and place baking dish into oven. You are going to want to let this warm up till cheese is melted then you are ready to eat.