Beef Enchiladas

By Lulubelle

2008 Taste of Home Annual Cookbook - Freezer Meal
makes 2 meals for 5 people each meal

Ingredients

• 2 1/2 lbs Ground Chuck
• 2/3 C. Onion - chopped
• 2 ) 15 oz cans Enchilada Sauce
• 1 can Cr. of Mushroom Soup, undiluted
• 1 can Tomato Soup, undiluted
• 20 ) 8 inch Flour Tortillas-room temp
• 2 1/2 C. Shredded Cheddar Cheese
• extra shredded cheese

Preparation

Step 1

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine sauce and soups; pour about 1 cup each into two ungreased 13 x 9 baking dishes. Stir 1 1/2 cups of sauce into beef mixture; set remaining sauce aside. Spoon 1/4 cup beef mixture down center of each tortilla; top with 2 Tbsp cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. top with remaining sauce, cover & freeze. Thaw & Bake 350 for 30 min, uncover;sprinkle w/extra cheese. Bake 5-10 min longer