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Beef Enchiladas
Canned soups make the sauce in this spicy entree easy to prepare. "It's a good dish to feed a large group of people...or freeze half for a fuss-free supper later.—Rosemary Gonser, Clay Center, Kansas
20 Servings
Prep: 25 min. Bake: 30 min.
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 (10 ounces) shredded cheddar cheese
Additional shredded cheddar cheese
Directions
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 13-in. x 9-in. baking dishes. Stir
1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
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.
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.
To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as
directed. Yield: 2 pans (10 enchiladas each).
© Taste of Home 2011
2 of 2
Beef Enchiladas
(continued)
Nutrition Facts:
1 serving (1 each) equals 319 calories, 13 g fat (6 g saturated fat), 43 mg cholesterol, 620 mg sodium, 31 g carbohydrate, 1 g fiber, 18 g protein.
© Taste of Home 2011