Beef Enchiladas

• 1 pound lean ground beef
• 1 medium onion -- chopped (1/2 cup)
• 1/2 cup sour cream
• 1 cup shredded Cheddar cheese (4 ounces)
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon pepper
• 1/3 cup chopped green bell pepper
• 2/3 cup water
• 1 tablespoon Chile powder
• 1/4 teaspoon ground cumin
• 2 whole green chills -- chopped
• 1 clove garlic -- finely chopped
• 1 15 ounce can tomato sauce
• 8 corn tortillas (6 inches in diameter)
• Shredded cheese, sours cream and chopped Onions

Heat oven to 350º. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and set aside.

Heat bell pepper, water, chile powder, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 × 11/4 inches.

Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place in ungreased rectangular baking dish, 11 × 7 × 1 1/2 inches. Pour remaining sauce over enchiladas.

Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onion.