Picked this recipe up from a co-worker many years ago. She brought it to one of the office carry-ins & it was a big hit. Everyone asked for the recipe! My family loved it just as much & I'm often asked to prepare them to bring to family gatherings. Easy & delicious. Don't let the cream of mushroom soup put anyone off. Unless you know its there, you won't know its there. :)
Provided by bkellum
Categories Meat
Time 40m
Yield 10 enchiladas, 10 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 394.1, Fat 31.6, SaturatedFat 17.2, Cholesterol 103.4, Sodium 1132.8, Carbohydrate 8.1, Fiber 0.5, Sugar 4.7, Protein 19.8
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