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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I made this last night while using leftovers for dinner....everyone loved them, even my very picky son! Ingredients:
cooked beef (left over meat from roast) |
8 tortillas |
1 -2 cup shredded mexican cheese |
1 (10 ounce) can campbell southwest-style pepper jack soup |
1 cup milk |
cooking spray |
sour cream |
salsa |
tortilla chips |
Directions:
1. Heat oven to 350°F.
2. Grease baking dish with cooking spray.
3. Shred and heat meat in skillet with small amount of water to moisten meat. Season if desired. (I used creole seasoning and some chopped onion).
4. Place tortillas on microwave safe dish and microwave for 25-35 seconds.
5. Placing even amount of meat and cheese in tortilla roll and place in grease baking dish.
6. Combine soup and milk in med. bowl adding more milk if needed for thinner sauce. Pour sauce over tortillas.
7. Cover and bake for 20 minutes.
8. Serve with side of sour cream and salsa with some chips.
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