BEEF ENCHILADAS
Canned soups make the sauce in this spicy entree easy to prepare. "It's a good dish to feed a large group of people...or freeze half for a fuss-free supper later.-Rosemary Gonser, Clay Center, Kansas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 pans (10 enchiladas each).
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine enchilada sauce and soups; pour 1 cup into each of two ungreased 13x9-in. baking dishes. Stir 1-1/2 cups of sauce into beef mixture; set remaining sauce aside. , Spoon 1/4 cup beef mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up tightly; place 10 enchiladas seam side down in each prepared dish. Top with remaining sauce. Cover and freeze one pan for up to 3 months. , Cover and bake the remaining pan at 350° for 25-30 minutes. Uncover; sprinkle with additional cheese. Bake 5-10 minutes longer or until cheese is melted., To use frozen enchiladas: Thaw in the refrigerator overnight. Bake as directed.
Nutrition Facts :
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