This recipe for Cheese Enchiladas, by Donna Camp, is from The POPP Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 to 10 flour (or corn) tortillas; 16 oz. shredded Cheddar cheese; 1 can enchilada sauce; 1 can cream of mushroom soup; 1 lb. ground beef.
Brown ground beef. Drain. Add enchilada sauce and cream of mushroom soup to ground beef. Heat. Roll up cheese in tortillas and place in baking dish. Pour ground beef mixture over tortillas and sprinkle the top with cheese.
Bake at 350º for 15 to 20 minutes, or until cheese is melted.
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