Enchiladas
Ingredients
- Ground Beef - 1 lb.
- Onion - 1 diced
- Condensed Tomato Soup - 1 can
- Cream of Mushroom Soup - 1 can
- Flour Tortillas - 12-15, room temperature
- El Paso Enchilada Sauce - 2 cans
- Cheddar Cheese - 1-1/2 cups shredded
Instructions
Brown beef, then add onions. Drain. Add 1/2 cup cheddar cheese, set aside. In bowl combine soups and enchilada sauce. Fill each tortilla with meat mixture. Roll up. Place seam side down in 13 x 9 inch baking pan. Pour soup mixture over tortillas. Sprinkle remaining cheddar cheese on top. Bake at 350°. 20-25 minutes.
Add a little red pepper for a kick. One of my favorites!