Beef Enchiladas
TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: 2 pans (10 enchiladas each).
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
Ingredients
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2-1/2 pounds ground beef
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2/3 cup chopped onion
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2 cans (15 ounces each) enchilada sauce
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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20 flour tortillas (8 inches), warmed
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2-1/2 cups shredded cheddar cheese
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Additional shredded cheddar cheese
Directions
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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.
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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.
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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.
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4.
To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed.
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