Weeknight Enchiladas

Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 1 (10 3/4 oz) can tomato soup, undiluted
• 1 (10 oz) can mild enchilada sauce
• 8 (7 or 8 in) flour tortillas
• 2 cups (8 oz) shredded cheddar cheese, divided
• sour cream (opt)
• sliced ripe olives (opt)
  

Directions:

1. Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet.
2. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 9 x 13 baking dish. Pour remaining meat mixture over tortillas.
3. Cover and bake at 350* for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. If desired, serve with sour cream and olives.