Beef Enchiladas

Serves 4

• 2 pounds ground beef 

• ¼ medium onion, finely chopped 

• 1 cup shredded Cheddar cheese 

• ½ cup sour cream 

• 1 tablespoon dried parsley 

• 1 tablespoon taco seasoning 

• 1 teaspoon dried oregano 

• ½ teaspoon ground black pepper 

• 2 ½ cups enchilada sauce 

• 1 ½ teaspoons chili powder 

• 1 clove garlic, minced 

• ½ teaspoon salt 

• 8 flour tortillas 

• 1 (15 ounce) can black beans, rinsed and drained 

• 1 (4 ounce) can sliced black olives, drained 

• ¼ cup shredded Cheddar cheese

• Preheat oven to 350 degrees F (175 degrees C).

• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes. Add black beans and black olives. Mix well.

• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas. 

• Sprinkle tortillas with 1/4 cup Cheddar cheese.

• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Per Burrito: 583 calories