Best Beef Enchiladas

Ingredients

• 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) can sliced 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.