Beef Enchiladas 


1 tablespoon vegetable oil
2 pounds ground beef
1/2 cup chopped onion
1 small red bell pepper, chopped
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
1/2 teaspoon garlic salt
10 (8-inch) flour tortillas
3 cups shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives, drained
2 (10 ounce) cans red enchilada sauce


Preheat oven to 350 degrees F.
Heat oil in medium skillet over medium high heat.  chopped onion and chopped red bell pepper and saute until onions are golden.  Add ground beef and garlic salt and saute until browned, then add taco seasoning and prepare according to package directions.
Pour 1/2 can of the enchilada sauce into the bottom of a 9x13 inch baking dish.
On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.  Dot with sour cream.  Bake in a preheated oven for 30 minutes or until cheese is melted and bubbly.  Serve with the remaining sour cream.


A traditional beef enchilada recipe that can be a meal in itself, or served with beans and rice.  This recipe can be prepared ahead of time and refrigerated until needed.

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