BEEF ENCHILADAS

"Made with your own homemade Bisquick tortilla."

FOR THE TORTILLAS:
1 1/2 cups Bisquick baking mix
1/4 cup plus 2 tablespoons boiling water
Cornmeal
FOR THE FILLING:
1 pound ground beef
1 cup shredded Monterey Jack cheese (about 4 ounces), divided use
1/4 cup sliced green onions
1/3 cup dairy sour cream
1 tablespoon parsley flakes
1/2 teaspoon salt
1/8 teaspoon ground black pepper
FOR THE SAUCE:
3 cans (8 ounces each) tomato sauce
1 cup water
2 to 3 teaspoons chili powder
1/2 teaspoon oregano leaves
1/4 teaspoon ground cumin
1 clove garlic, finely chopped

TO MAKE THE TORTILLAS:
Stir baking mix and 1/4 cup plus 2 tablespoons boiling water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.

Divide dough into 10 equal parts. Shape each part into a ball. Roll each into a 6.inch circle on board dusted with cornmeal.

Bake on hot ungreased griddle about 1 minute on each side. Place tortillas between folds of damp paper towel to keep them from drying out.

TO MAKE THE FILLING:
Cook and stir ground beef in 10-inch skillet until light brown; drain.

Stir in 3/4 cup of the cheese, the onions, sour cream, parsley, salt and pepper. Cover and set aside.

TO MAKE THE SAUCE:
Heat remaining ingredients to boiling in 2-quart saucepan, stirring occasionally. Reduce heat; simmer uncovered 5 minutes.

TO ASSEMBLE AND BAKE:
Heat oven to 350 degrees F.

Spoon about 1/4 cup beef mixture onto each tortilla. Roll up; place seam sides down in ungreased oblong pan, 13x9x2 inches, or baking dish, 13x9 inches. Pour sauce over tortillas; sprinkle with remaining cheese.

Bake uncovered until sauce is hot and bubbly, 20 to 25 minutes.

Makes 5 servings
From: Recipelink.com
Source: Recipe pamphlet: Bisquick Presents The Economical Main Dish Cookbook, not dated