Beef Enchiladas

• 1 1/2 lb. lean ground beef
• 1 1/2 c. (6 oz.) shredded Monterey Jack cheese
• 3/4 c. sour cream
• 1/2 c. chopped green onions
• 4 oz. can chopped mild green chilies, drained
• 1 Tbsp. beef flavor instant bouillon
• 3 (8 oz.) cans tomato sauce
• 1/3 c. chopped green pepper
• 2 tsp. chili powder
• 1 tsp. sugar
• 1/4 tsp. ground cumin
• 10 to 12 flour tortillas

1. Preheat oven to 325u0b0.
2. In large skillet, brown meat; pour off fat.
3. Stir in 1 cup cheese, sour cream, onions, half the chilies and 1 teaspoon bouillon.
4. Set aside.
5. In medium saucepan, combine tomato sauce, remaining chilies, green pepper, remaining bouillon, chili powder, sugar and cumin.
6. Simmer 10 minutes or until bouillon dissolves.
7. Soften tortillas according to package directions; fill each with equal portions of meat mixture.
8. Roll up.
9. Arrange in greased 3-quart shallow baking dish (9 x 13-inch). Spoon tomato sauce over.
10. Cover; bake 20 minutes.
11. Uncover; sprinkle with remaining cheese.
12. Bake 5 minutes longer.
13. Garnish as desired.
14. Serve with additional sour cream.
15. Refrigerate leftovers.

lean ground beef, shredded monterey jack cheese, sour cream, green onions, green chilies, beef flavor, tomato sauce, green pepper, chili powder, sugar, ground cumin, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=491252 (may not work)