The Best Beef Enchiladas Ever

Makes 8 servings

2 pounds ground beef

1/4 onion, finely chopped

1 cup shredded Cheddar cheese

1/2 cup sour cream

1 tablespoon dried parsley

1 tablespoon taco seasoning

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 1/2 cups enchilada sauce

1 1/2 teaspoons chili powder

1 clove garlic, minced

1/2 teaspoon salt

8 flour tortillas

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

1 (4 ounce) cans liced black olives, drained

1/4 cup shredded Cheddar cheese

Directions

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. Drain grease. 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.
Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9×13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. 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.

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