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Beef Enchiladas 2

Source of Recipe

aol member recipe boards


List of Ingredients

2 pounds ground beef
2 11 oz cans tomato soup
2 cans cream of chicken or mushroom soup
1 16 ounce can mild enchilada sauce
1 large onion, chopped
1 bell pepper
1/4 teaspoon crushed red pepper
salt and pepper to taste
1 cup oil -- (1 to 1 1/2)
1 package corn tortillas
1 pound shredded cheddar or Monterey jack
olives to taste


Recipe

In a large fry pan combine ground beef onions and bell pepper with salt & pepper and crushed red pepper cook untill onions are tender and beef is just browned. In a large bowl combine tomato soup and cream soup with enchalada sauce untill smooth. In another fry pan heat oil and cook tortillas one at a time for about 2 or 3 seconds on eather side then drain on paper towel set aside. When done take tortillas and lay flat put 1 lg TBS of meat mix center add pinch of cheese and roll. Do the same with rest of tortillas . When in pan take soup mixture and pour over top; top with grated cheese and sliced olives, then bake in 350ºF preheated oven for 45 minutes. Let stand about 8 minutes to set and serve.