Here they are…..Beef Enchiladas. One for tonight, one for the freezer.
This recipe has been a family favorite for some time. Back when everyone was home, there wasn’t “one for the freezer” it was just enough to feed all of us with a bit of leftovers. Now that most of the kids have moved away, we can use the recipe as it was intended….one for supper and one for the freezer. I am guessing once Kalissa moves out this will make three or maybe four batches.
Here’s the recipe:
2 1/2 pounds hamburger (I am a cheapskate so I use 2 pounds of hamburger and one can of re-fried beans)
1 medium onion chopped
2 cans (15 oz each) enchilada sauce
1 can cream of mushroom
1 can tomato soup (I started using mild salsa instead)
20 flour tortillas
In a pan, brown beef and onion. If you are using refried beans, put them in now.
Combine enchilada sauce and soups (salsa too if using it). Pour 1 cup of the sauce into TWO ungreased 9 x 13 pans. Stir 1 1/2 cups of sauce into the beef mixture. Set remaining sauce aside.
Spoon 1/4 cup meat mixture onto a tortilla shell. Top will some shredded cheese. Roll up. Place seam side down in pan. Continue on putting 10 enchiladas in each pan. Top with remaining sauce.
Cover the pans. Put one pan in the oven at 350 for 25-30 minutes. Uncover. Sprinkle with cheese. Bake an additional 5-10 minutes until the cheese is melted.
Put the other pan in the freezer. To use, thaw in the refrigerator overnight and bake as directed. Each pan makes 6-8 servings…(for normal people)
I really love this recipe…one mess and two meals(or 3-4), how can you beat that!!