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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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They don't come much easier than this. Ingredients:
1 lb lean ground beef |
1/2 cup onion, chopped |
2 cups shredded cheddar cheese or 2 cups monterey jack cheese |
8 8-inch flour tortillas |
1 cup condensed tomato soup |
1 cup condensed cream of mushroom soup |
1 cup salsa |
Directions:
1. Preheat oven to 350°F.
2. Brown the meat in a heavy nonstick skillet over medium high heat.
3. Drain excess drippings.
4. Combine meat with onion and 2/3 cup cheese.
5. Warm the tortillas according to package directions to soften.
6. Put some filling down the middle of each tortilla and roll up.
7. Place the enchiladas in a 9”x13” baking dish.
8. Combine the soups and salsa in a bowl.
9. Pour over enchiladas and spread evenly.
10. Sprinkle with remaining cheese.
11. Bake about 20 minutes or until heated through, bubbly and cheese has melted.
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