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Mild Beef Enchiladas Recipe

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This recipe for Mild Beef Enchiladas is from The Zoutendam Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can mild enchilada sauce
1 can tomato soup
1 can cream of mushroom soup
1 lb. ground beef
1 package corn tortillas
1 bag (2 c.) shredded cheese
1 onion
2 cloves garlic, minced
Directions:
Directions:
Brown the beef with onion, adding garlic and the end of cooking. Drain. In a large bowl, mix together soups. Heat vegetable oil in pan and cook tortillas. Make sure you have about 1 inch worth of oil in pan. I use 2 forks for removing the tortillas and then transfer to a plate lined with paper towels, adding more paper towels between each layer. In a 9x13 baking dish, take 1 tortilla at a time, spooning beef mixture, 1 spoon of soup mixture, and a sprinkle of cheese into each tortilla. Roll tightly and place in dish. Continue until pan is filled. Pour remaining soup mixture over the pan making sure the mixture gets in all the "cracks." Sprinkle remaining cheese on top. Cover with foil at bake at 375º for 25-30 minutes. Uncover and bake an additional 5 minutes.
Personal Notes:
Personal Notes:
This is a recipe my husband grew up with. It was one of the first recipes his mom passed down to me.

Your hands will get very messy while making these, but they are a good "kid-friendly" enchilada dish. Serve with salad.

 

 

 

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