|Ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Snipped parsley||2 Tablespoon|
|For tortilla base|
|For hot tomato sauce|
|Tomato sauce||15 Ounce (1 Can)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||2 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Salad oil||2 Tablespoon|
Cook and stir meat in large skillet until brown.
Drain off fat.
Stir in remaining ingredients for Meat Filling.
Remove from heat; cover and set aside.
Heat 1/4 inch salad oil in skillet over medium heat.
Dip each tortilla quickly into oil, turning once with tongs, just until limp; drain on paper towel.
In small saucepan, heat all ingredients for hot tomato sauce except water to boiling, stirring occasionally.
Reduce heat and simmer uncovered 5 minutes.
Pour sauce into 8 or 9 inch shallow dish.
Heat oven to 350Â°.
Dip each tortilla into sauce to coat both sides; place about 1/4 cup meat filling on center and roll tortilla around rilling.
Arrange in ungreased bak ing dish, 11 3/4x7 1/2x1 3/4 inches.
Pour remaining sauce and the water over tortillas.
Bake uncovered until bubbly, about 20 minutes.
If you wish, garnish with slices of ripe olives, avocado, hard-cooked egg or shredded lettuce.