Weeknight Enchilada Casserole
* Exported from MasterCook *
Weeknight Enchiladas
Recipe By :Southern Living Easy Weeknight Favorites - page 13
Serving Size : 4 Preparation Time :0:07
Categories : Beef Main Dishes
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground chuck
1 small onion -- chopped
1 10 3/4 oz cn tomato soup -- undiluted
1 10 oz can mild enchilada sauce
8 flour tortilla
2 cups shredded Cheddar cheese -- divided
sour cream -- optional
sliced ripe olives -- optional
Note: Use 7" or 8" tortillas
Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet.
Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with one cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9x2 inch baking diskh. Pour remaining meat mixture over tortillas.
Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. Serve with sour cream and olives, if desired.
Yield: 4 servings
Note: I usually add more spices, cumin or Tabasco or chili powder to the sauce mixture. We like a bit more spice than this original recipe...
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