Beef Enchiladas

Wow, I can't believe it has been almost a whole week since I've posted anything. Sorry for those who keep checking to see if there's anything new! I'll try to spend some time on getting posts together this weekend so I can get back on track.

Also, I want to apologize for the picture. I know it is hard to tell what you are looking at and it might look a little gross to you. However, I promise that this is an AWESOME meal. I decided to make beef enchiladas, which I found on my mom's blog, but since I don't get along well with corn tortillas- as in they always crumble- I decided to make it a casserole. After we had dinner, my husband quickly added this meal to his all-time favorite dinner list. We hope you like it, too!

Beef Enchiladas

For the filling:
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper

For Sauce:
1 small can of diced green chilies
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh or 1/2 tsp dried oregano leaves
1/4 teaspoon ground cumin
1 clove garlic, finely chopped
1 (15-ounce) can tomato sauce

8 corn tortillas (5 or 6 inches in diameter)
Shredded cheese, sour cream and chopped onions, if desired


1. Heat oven to 350°.

2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and remove from heat.

3. Heat water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling in 2-quart saucepan, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 X 1 1/4 inches. (Casserole directions follow original directions)

4. Dip each 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 rectangular baking dish, 11 X 7 X 1 1/2 inches. Pour remaining sauce over enchiladas.

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

Casserole directions:
I just put a little bit of the sauce in the bottom of a round casserole dish, and then layered tortillas with the filling mixture and more sauce. I used 8 tortillas per filling recipe, but some of the layers I made just cheese since we like cheese at our house. After you put on the last tortilla, pour more sauce over the top and place more cheese on top and bake as directed.