“This recipe came from Sheila Dimas another long time friend. She and her husband Billy both went to Tennyson High School while I was there. She says this recipe came from her "Dear friend Donna" and is "one that our family just loves and whenever I make it for others or parties its a hit". Servings size is a guesstimate, depends upon how many tortillas you fill. Cooking and prep time are also estimates.”
1 pan

Ingredients Nutrition

  • 1 lb hamburger
  • 1 (8 ounce) sour cream
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 (4 ounce) can chilies (taste & heat) or 1 (4 ounce) can jalapenos (taste & heat)
  • 1 medium yellow onion, diced
  • 2 cups mexican cheese, shredded (Kraft, Sargento, etc)
  • 10 tortillas
  • 1 (1 1/4 ounce) package taco seasoning


  1. Brown meat. Once browned add the onion. When onion is clear, then add the taco seasoning to it. Cook according to pkg.
  2. On the side, get a bowl and add the sour cream, soup, & chilies or jalapenos, stir together.
  3. Take a tortilla and add the meat mixture, soup mixture and cheese. Fold up and put on a cookie sheet or baking pan pan. Do these steps till there is no more meat mixture.
  4. Take the leftover soup mixture and spread all over the top of the tortilla rolls and top with the rest of the cheese.
  5. Bake at 350 until cheese melts.
  6. Then Enjoy!

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