1 (11.3 oz.) 8 flour tortillas (Azteca Brand)
1 lb. ground beef
1 c. shredded Monterey Jack cheese (4 oz.)
1/4 c. sliced green onion
1/3 c. dairy sour cream
1 tbsp. parsley flakes
1/2 tsp. salt
1/8 tsp. pepper
3 cans (8 oz. each) tomatoes
1 c. water
2 to 3 tsp. chili powder
1/2 tsp. oregano leaves
1 clove garlic, finely chopped
1/4 tsp. ground cumin

Step 1: Cook and stir ground beef in 10 inch skillet until brown; drain. Stir in 3/4 cup of the cheese, the onions, sour cream, parsley, salt and pepper. Cover and set aside.

Step 2: Heat remaining ingredients to boiling in 2 quart saucepan, stirring occasionally. Reduce heat; simmer uncovered 5 minutes.

Step 3: Heat oven to 350 degrees. Spoon about 1/4 cup beef mixture onto each tortilla. Roll up; place seam sides down in ungreased oblong pan 13x9x2 inches or baking dish 13 1/2 x 8 3/4 x 1 3/4 inches. Pour sauce over tortillas; sprinkle with remaining cheese. Bake uncovered until sauce is hot and bubbly, 20-25 minutes. 5 servings.