| | Directions | MEAT MIXTURE:
- Brown hamburger and onion, drain.
- Add refried beans.
SAUCE MIXTURE:
- Combine Tomato Soup, Cream of Mushroom Soup and Enchilada sauce in a bowl.
- Spray 9 X 13 pan with cooking spray. Spoon in just enough sauce mixture to cover the bottom of the pan.
PREPARING ENCHILADAS:
- Lay out a shell. Place about 2 heaping tablespoons of the meat mixture in the center of each shell.
- Place a slice of Velveeta cheese (split in half) on top of the mixture.
- Roll up the shell and place in the 9 X 13 pan.
- Pour the remaining sauce mixture evenly over the top of the enchiladas. Sprinkle with grated cheddar cheese.
- Bake uncovered at 350 degrees until cheese starts to brown. (About 30 - 45 minutes).
- Remove from oven, let sit for 15 minutes.
Tip: Make ahead of time or make a double batch and refrigerate and/or freeze for another day. Then just bake when you are ready. |
|
|
Cook Time: 1 hour
Container: 9 x 13 baking pan
|  | | Ingredients | | - | | 2 pounds Hamburger |
| - | | 1 onion (diced) |
| - | | refried beans |
| - | | 1 can tomato soup |
| - | | 1 can cream of mushroom soup |
| - | | 1 can enchilada sauce |
| - | | 1 package flour tortilla shells, medium size |
| - | | Velveeta Cheese |
| - | | shredded Cheddar cheese |
| |
| |
