Stir baking mix and 1/4 cup plus 2 Tablespoons boiling water to a soft dough. Gently smooth dough into a ball on floured cloth covered board. Knead 5 times. Divide dough into 10 equal parts. Shape each part into a ball. Roll each into a 6 inch circle on board dusted with cornmeal. Bake on hot ungreased griddle about 1 minute on each side. Place tortillas between folds of damp paper towel to keep them from drying out. Cook and stir ground beef in 10 inch skillet until light brown; drain. Stir in 3/4 cup of the cheese, the onions, sour cream, parsley, salt and pepper. Cover and set aside. Heat remaining ingredients to boiling in 2 quart saucepan, stirring occasionally. Reduce heat; simmer uncovered 5 minutes. 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, 13 x 9 x 2 inches, or baking dish, 13 1/2 x 8 3/4 x 1 3/4 inches. Pour sauce over tortillas; sprinkle with remaining cheese.
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