Sour Cream Enchiladas

• 1 lb. ground beef
• 1/2 c. onion, chopped
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1 Tbsp. chili powder
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 1/2 c. milk
• 1 (8 oz.) carton commercial sour cream
• 8 corn tortillas
• 2 Tbsp. vegetable oil
• 2 c. sharp Cheddar cheese, shredded and divided
• 1 can ripe olives, sliced and drained

1. Cook ground beef and onion in a heavy skillet until brown; drain off drippings.
2. Stir in garlic powder, cumin, salt and chili powder.
3. Set aside.
4. Combine soup and milk in a small saucepan. Cook
5. over medium heat, stirring constantly, until bubbly.
6. Remove from heat and add sour cream; stir until well blended.
7. Set aside. Fry tortillas, one at a time, in 2 tablespoons hot oil (375u0b0) for 3 to 5 seconds on each side or just until tortillas are softened. Drain on paper towels.
8. Place 2 heaping tablespoonfuls beef mixture in center of each tortilla.
9. Sprinkle each with 1 tablespoon cheese and roll up.
10. Place tortillas, seam side down, in a 12 x 8 x 2-inch baking dish.
11. Pour sour cream mixture over tortillas.
12. Cover and bake at 350u0b0 for 25 minutes.
13. Sprinkle with remaining cheese and garnish with ripe olives.
14. Bake, uncovered, an additional 5 minutes.

ground beef, onion, garlic powder, ground cumin, salt, chili powder, cream of mushroom soup, milk, sour cream, corn tortillas, vegetable oil, cheddar cheese, ripe olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332141 (may not work)