BEEF ENCHILADAS

By AngelaJanet

Ingredients

• 2 1/2 pounds ground beef
• 2/3 cup chopped onion
• 2 can (15 oz each) enchilada sauce
• 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
• 1 can (10 3/4 oz) condensed tomato soup, undiluted
• 20 flour tortillas (8 inches), room temperature
• 2 1/2 cups (10 oz) shredded cheddar cheese
• Additional shredded cheddar cheese

Preparation

Step 1

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soup; pour about 1 cup each into two ungreased 13x9x2 in. baking dishes. Stir 1 1/2 cups of sauce into beef mixture; set remaining sauce aside.

Spoon 1/4 cup beef mixture down the 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 and freeze one pan for up to 3 months.

Cover and bake the remaining pan at 350 for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted.

To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed.