Meat Filling:

1 lb. ground beef
1 medium onion, chopped (about 1/2 c.)
1/2 c. dairy sour cream
1 c. shredded Cheddar cheese (4 oz.)
2 tbsp. snipped parsley
1 tsp. salt
1/4 tsp. pepper

Tortilla Base:

8 tortillas

Hot Tomato Sauce:

1 (15 oz.) can tomato sauce
1/3 c. chopped green pepper
1 clove garlic, minced
1 1/2 to 2 tbsp. chili powder
1/2 tsp. oregano leaves
1/4 tsp. ground cumin
2/3 c. water

Cook and stir meat in a large skillet until brown. Drain off fat. Stir in remaining ingredients for meat filling. Remove from heat. Cover and set aside.

Heat 1/4-inch of salad oil in skillet over medium heat; dip each tortilla quickly in oil, turning once with tongs, just until limp. Remove. Drain on paper towel.

Sauce: In a small saucepan, heat all ingredients for hot tomato sauce, except water, to boiling., stirring occasionally. Reduce heat and simmer, uncovered, 5 minutes. Pour sauce into 8 or 9-inch shallow dish. Heat oven to 350°F.

Dip each tortilla into sauce to coat each side. Place about 1/4 cup meat filling on center and roll tortilla around filling. Arrange in ungreased baking dish. Pour remaining sauce and the water over tortillas.

Bake, uncovered, until bubbly, about 20 minutes.

If you wish, garnish with slices of ripe olives, avocado, hard-cooked egg or shredded lettuce.