Beef Enchilada Recipe

[Guest clbrady]

2 lbs. ground beef

1 can cream of chicken soup

1 1/4 c sour cream

1/4 t chili powder

1 T olive oil

1 small onion chopped

4 oz. mild chopped green chilies, drained

1 - 1.25 oz mild taco seasoning mix

1 bunch green onions

1 c water

1 t lime juice

1/2 t onion powder

1/2 t garlic powder

20 fresh tortillas

cheddar cheese

6 oz. can sliced black olives

 

1.  Brown the beef, drain grease, and set aside.

2.  Combine the soup, sour cream, and chili powder.  Bring to a simmer and turn off the heat, but cover to keep warm.

3.  Sauté the onion in the olive oil over medium heat, about 5 minutes.

4.  Add the beef, chilies, taco seasoning, half the green onion, and water.  Simmer for 10 minutes.

5.  Add the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

6.  Preheat oven to 350 degrees.

7.  Add one cup of the soup mixture to the beef mixture.  Spread a small amount of the soup mixture on the bottom of a 9x13 inch pan to keep the enchiladas from sticking.

8.  Add a spoonful of beef mixture to each tortilla and roll.  Place seam side down into the pan.

9.  Spread any remaining beef and soup mixture over the top of the enchiladas.  Sprinkle with cheddar cheese, olives, and remaining green onions for garnish.

10.  Cook for 25 minutes.