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Categories:Viewed: 78 - Published at: 5 years ago
Ingredients
- 1 lb ground beef
- 1 ounce taco seasoning
- 16 ounces sour cream
- 10 1/2 ounces condensed cream of mushroom soup (do not dilute)
- 10 ounces diced tomatoes and green chilies (I use rotel brand)
- 1 lb mexican cheese, finely shredded
Method
- Preheat oven to 350.
- brown ground beef & drain excess fat.
- mix taco seasoning into meat according to package directions.
- in a separate pan, combine & warm soup, sour cream, & rotels.
- Stir 2/3 of soup mixture into meat (consistency should be creamy without being runny).
- fill tortilla's with beef mixture & roll enchilada style (both ends closed).
- pour remaining soup mixture over enchiladas.
- spread shredded cheese over all.
- bake 20 minute to warm enchiladas thru & to melt cheese.
