BEEF ENCHILADAS

BEEF ENCHILADAS


1 cup chopped onion
1 lb. sirloin steak cut into small bite-size strips
1 tsp. minced garlic
2 (7-oz.) cans diced green chile peppers
4 cups tomato sauce, divided
2 tsp. chili powder
1 (12-oz.) package corn tortillas
½ cup fresh salsa
¾ cup chopped black olives, drained
2 cups, shredded Cheddar cheese
½ cup sour cream
1/3 cup chopped green onions


1. Preheat oven to 350^. Lightly grease a large casserole dish

2. In a skillet over medium heat, sauté onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through.

3. Pour a little of the meat mixture into a corn tortilla and add a small amount of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve half of the Cheddar cheese for topping.

4. Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onion and half cup reserved Cheddar cheese.

5. Bake 30 minutes in the preheated oven or until hot and bubbly.

Yield 6 servings.