Beef Enchiladas

Name: Beef Enchiladas
Ingredients: 2-1/2 pounds ground beef; 2/3 cup chopped onion; 2 cans (15 ounces each) enchilada sauce; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 can (10-3/4 ounces) condensed tomato soup, undiluted; 20 flour tortillas (8 inches), warmed; 2-1/2 cups shredded cheddar cheese; Additional shredded cheddar cheese

8 ingredients

4 steps

Ingredients

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

Directions

1

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13x9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
2

Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons 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.
3

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.
4

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