Sour Cream Enchiladas


  • 2 lb. ground beef
  • 1 onion, finely diced
  • 1 green pepper, diced
  • 2 tsp. salt
  • pepper
  • 2 Tbsp. picante sauce
  • 1 Tbsp. chili powder
  • Ad
  • 1/2 tsp. cumin powder
  • 1 Tbsp. garlic powder
  • 4 drops Tabasco
  • 1/2 cup chopped ripe olives
  • 1/2 cup margarine
  • 4 Tbsp. flour
  • 1 1/2 cup milk
  • 2 cup sour cream
  • 1/2 lb. shredded cheddar cheese
  • 18 soft corn tortillas


Brown beef, drain fat. Add onion and green pepper, continue cooking until onion and pepper are soft. Add salt, pepper, Picante sauce, chili powder, cumin, garlic powder, Tabasco and ripe olives. Simmer for 5 minutes more. In double boiler, melt butter, add flour. Slowly add milk to make white sauce. Blend in sour cream and heat slowly for 1 minute. Do no boil. Grease 9x13 inch casserole. Fill each soft tortilla with as much meat mixture as you can roll up. Fill casserole. Thoroughly top with sour cream sauce. Sprinkle top with cheese. Bake at 375 degrees F uncovered for 25 minutes, or until sauce is bubbling.


By Robin from Washington, IA


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