1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 clove garlic, minced
1 lb. ground beef
1 1/2 cups salsa
1-15 oz. can chili beans
1-14.5 oz. can diced tomatoes, undrained
1 tsp. ground cumin
pepper 
10 flour tortillas
1 1/2 cups grated cheese
1/2 to 3/4 cup sour cream
2 Tbsp. chopped green onions |
- In a very large skillet (I use
an electric skillet), sauté onion, peppers, garlic and ground
beef until beef is browned. Drain excess fat. Add salsa, chili
beans, tomatoes, cumin and pepper. Heat thoroughly.
- Place approximately 1/4 cup meat
mixture in center of a tortilla. Sprinkle with 1 Tbsp. cheese.
Bring edges of tortilla together, overlapping slightly to enclose filling.
Place, seam side down, in 13" x 9" baking dish. Repeat with remaining
tortillas. You will have 8 enchiladas from one end of the dish to
the other, then the remaining 2 turned along the edge.
- Spoon remaining meat sauce over
tortillas. Spoon sour
cream down center of dish. Sprinkle with
remaining cheese.
- Bake at 350 degrees for about 30
minutes. Sprinkle with green onions and serve.
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