From Lars Pedersen, one of my sons who loves to cook. Great weeknight dinner recipe! Serve with salad and lots of toppings for a complete weeknight meal.
| Prep Time | 35 Minutes |
| Cook Time | 30-40 Minutes |
| Servings |
people
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Ingredients
- 12 6 inch Corn Tortillas
- 1 Pound Ground Beef
- 12 Ounces refried beans (12-oz. Can)
- 1/2 Cup Onion Diced
- 4 Ounces Green Chillies Chopped and drained (4-oz. Can)
- 12 Ounces Cheddar Cheese Shredded
- 10 Ounces Enchilada Sauce 10-oz. Can)
- 10.5 Ounces Cream of Mushroom Soup (1 small Can)
Ingredients
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Instructions
- Preheat oven to 350° F. Grease 9" x 13" baking pan with shortening, or spray well with cooking spray.
- Brown ground beef and drain fat. Add refried beans and onion and heat until onions are tender; add chillies.
- Fry tortillas in small amount of vegetable oil per instructions on package. Lay each on a flat surface to cool. With a tablespoon, add 2 Tablespoons of meat mixture onto each tortilla and roll. Place side by side in baking pan; set aside
- In a medium saucepan, mix the enchilada sauce and Cream of Mushroom soup together and heat until well blended and smooth over low heat. Pour or spoon sauce over enchiladas evenly, covering each one. Sprinkle the cheddar cheese over all.
- Bake in preheated oven 30-40 minutes. Serve hot with shredded lettuce, chopped tomato, sliced green onion, black olives, guacamole, sour cream, etc. or whatever pleases the family palate.
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