Saturday, July 11, 2009

Weeknight Enchiladas

  • 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)
  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.

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