Sour Cream Enchiladas - cooking recipe

Ingredients

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

Preparation

Cook ground beef and onion in a heavy skillet until brown; drain off drippings.
Stir in garlic powder, cumin, salt and chili powder.
Set aside.
Combine soup and milk in a small saucepan. Cook
over medium heat, stirring constantly, until bubbly.
Remove from heat and add sour cream; stir until well blended.
Set aside. Fry tortillas, one at a time, in 2 tablespoons hot oil (375\u00b0) for 3 to 5 seconds on each side or just until tortillas are softened. Drain on paper towels.
Place 2 heaping tablespoonfuls beef mixture in center of each tortilla.
Sprinkle each with 1 tablespoon cheese and roll up.
Place tortillas, seam side down, in a 12 x 8 x 2-inch baking dish.
Pour sour cream mixture over tortillas.
Cover and bake at 350\u00b0 for 25 minutes.
Sprinkle with remaining cheese and garnish with ripe olives.
Bake, uncovered, an additional 5 minutes.