1 lb ground beef
1/2 c chopped onion
1 can (19 oz) enchilada sauce
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (10 3/4 oz) condensed tomato soup, undiluted
10 flour tortillas
1 1/2 c shredded cheddar cheese
additional shredded cheese
In a skillet, brown beef and onion; drain. Combine enchilada sauce and soups in bowl; pour about 1 c into an ungreased 13x9" baking dish. Stir 3/4 - 1 c sauce into beef mixture; set remaining sauce aside. Spoon 1/4 c of beef mixture down center of a tortilla; top with 2 Tbsp cheese. Roll up and place seam side down in dish. Repeat with remaining tortillas. Top tortillas in dish with remaining sauce. Cover and bake at 350 degrees for 25-30 min. Uncover; sprinkle with additional cheese. Bake 5-10 min longer or til cheese is melted. Makes 6-8 servings.
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