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Ingredients
- 2-1/2 lbs ground beef
- 1 medium onion, chopped
- 2 cans(15oz each) enchilada sauce
- 1 can(10-3/4 oz)condensed cream of mushroom soup, undiluted
- 1 can(10-3/4oz) condensed tomato soup, undiluted
- 20 flour tortillas(7 inches)
- 2-1/2 C. shredded cheddar cheese
- Additional shredded cheddar cheese
Details
Servings 16
Preparation time 15mins
Cooking time 55mins
Preparation
Step 1
In a skillet, cook beef and onion until meat is no longer pink; drain. Combine enchilada sauce and soups; pour about 1 cup each into two ungreased 13x9in. baking dishes. Stir 1-1/2 cups sauce into beef mixture; set remaining sauce aside. Spoon 1/4 cupfuls of beef mixture down the center of tortillas; top with 2 tbsp. cheese. Toll up tightly; place 10 tortillas seam side down in each dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months. Cover and bake second pan at 350 for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.
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