Mouthwatering Beef Enchiladas

Ingredients Needed

• 2 pounds ground beef

• ¼ medium onion, finely chopped

• 1 ¼ cups shredded Cheddar cheese, divided

• ½ cup sour cream

• 1 tablespoon dried parsley

• 1 tablespoon taco seasoning

• 1 teaspoon dried oregano

• ½ teaspoon ground black pepper

• 2 ½ cups enchilada sauce

• 1 ½ teaspoons chili powder

• 1 clove garlic, minced

• ½ teaspoon salt

• 8 flour tortillas

• 1 (15 ounce) can black beans, rinsed and drained

• 1 (4 ounce) can sliced black olives, drained

Instructions

Prepare all ingredients and preheat your oven to 350°F (175°C).

In a large skillet, heat over medium-high heat. Brown the ground beef and onion, stirring occasionally, for 5 to 7 minutes until the beef is fully cooked and crumbly. Drain off any excess grease.

Stir in 1 cup of Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the cooked ground beef until the cheese has melted. Then, mix in the enchilada sauce, chili powder, garlic, and salt. Bring the mixture to a boil, then lower the heat and let it simmer for about 5 minutes until the sauce thickens slightly.

Place a tortilla on a flat surface and spoon about 1/4 cup of the meat sauce down the center. Add 1 tablespoon of black beans and a sprinkle of black olives. Roll the tortilla tightly, sealing the filling inside, and place it seam-side down in a 9x13-inch baking dish. Repeat the process with the remaining tortillas.

Spread any leftover meat sauce over the rolled tortillas. Top with any remaining black beans and black olives, then sprinkle the remaining 1/4 cup of Cheddar cheese over the entire dish.

Place the casserole in the preheated oven and bake until the cheese is melted and the sauce is bubbling, about 20 to 22 minutes. Allow the dish to rest for 5 minutes before serving.

Serve while hot and enjoy!

Nutritional Information (per serving)