Simple Beef Enchiladas

"From the Taste of Home Cookbook Dinner on a dime."
 
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Ready In:
40mins
Ingredients:
8
Yields:
20 enchiladas
Serves:
20
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ingredients

  • 2 12 lbs ground beef
  • 23 cup chopped onion
  • 2 (15 ounce) cans enchilada sauce
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (10 3/4 ounce) can condensed tomato soup, undiluted
  • 20 flour tortillas, warmed (8 inches)
  • 2 12 cups shredded cheddar cheese
  • additional shredded cheddar cheese
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directions

  • 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 13-in. x 9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside.
  • 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.
  • 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.
  • * To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed. Yield: 2 pans (10 enchiladas each).

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