Enchiladas Casserole

By McLean

Ingredients

• 1 lb. ground beef
• 2 cups shredded cheddar cheese, divided
• 1/4 cup sliced green onions or 1 small onion, chopped
• 1 (8 oz.) carton sour cream
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 (8 oz.) cans tomato sauce
• 1 cup water
• 2 cloves garlic, crushed
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 8 (8-inch) flour tortillas

Preparation

Step 1

Cook ground beef in a large skillet until browned, stirring to crumble meat. Drain. Add 3/4 cup cheese, onion, sour cream, parsley, salt and pepper, stirring well. Remove from heat. Cover and set aside.

Combine tomato sauce and next 5 ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes.

Spoon about 1/4 cup reserved beef mixture over tortillas.
Roll up tightly. Place seam side down in 9 x 13-inch pan. Pour tomato sauce mixture over tortillas. Sprinkle with remaining 1 1/4 cup cheese.

Bake, uncovered, at 350 degrees for 20 to 30 minutes or until thoroughly heated.