THEME: Easy Enchiladas
Jamie R
1 lb. lean ground beef
1 small onion, chopped
1 can (10-3/4 oz.) tomato soup, undiluted
1 can (10 oz.) enchilada sauce
8 (7 inch) flour tortillas
2 cups Cheddar cheese, shredded, divided
Sour cream
Guacamole
Preheat oven to 350 � F.
Saut� ground beef and onion in a large skillet over medium heat until
meat is browned, stirring until meat crumbles; drain.
Return meat to skillet; stir in the tomato soup and enchilada sauce.
Spread about 1/4 cup meat mixture on each tortilla; sprinkle
tortillas evenly with 1 cup cheese. Roll up and place seam side down
in a 9" x 13" baking dish.
Pour remaining meat mixture over tortillas. Cover with foil and bake
for 20 minutes.
Uncover and sprinkle evenly with remaining 1 cup cheese. Bake an
additional 5 minutes, or until cheese melts.
Serve with sour cream and guacamole, if desired.
Serves: 4 (2 enchiladas per person).