YUM: Betty Crocker's Beef Enchiladas

I was craving some cheesy Mexican, so I whipped up these easy beef enchiladas from the Betty Crocker Cookbook. They're a great leftover food, tasting just as good on night two.

Betty Crocker's Beef Enchiladas

Ingredients
1 lb ground beef
1 medium onion, chopped (1/2 cup)
½ cup sour cream
1 cup cheddar cheese, shredded
2 tablespoons fresh parsley, chopped
1/4 tsp ground pepper
1/3 cup green bell pepper, chopped
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 tsp ground cumin
4.5 oz can diced green chiles
1 clove garlic, finely chopped
1 15 oz cab tomato sauce
8 tortillas (5-6" in diameter)

Directions
1. HEAT oven to 350.
2. COOK beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. STIR in onion, sour cream, 1 cup cheese, the parsley, and pepper. COVER and REMOVE from heat.
3. HEAT bell pepper, water, chili powder, oregano, cumin, (chilies), garlic, and tomato sauce to boiling in 2-qt saucepan, stirring occasionally; REDUCE heat. SIMMER uncovered 5 minutes. POUR into ungreased pie plate, 9 x 1 ¼ inches.
4. DIP each tortilla into sauce in pie plate to coat both sides. SPOON about ¼ cup beef mixture onto each tortilla; ROLL tortilla around filling. PLACE seam side down in ungreased rectangular baking dish, 11 x 7 x 1 ½ inches. POUR remaining sauce over enchiladas.
5. BAKE uncovered about 20 minutes or until bubbly.
6. GARNISH with shredded cheese, sour cream, and chopped onions.