Ingredients
| 2 | pounds ground beef |
| 1 | can tomato soup |
| 2 | cans enchilada sauce, divided |
| 2 | cups cheddar or Mexican-style blended cheese, divided |
| 8 | medium-size tortilla shells (8-10) |
Instructions
Brown ground beef, drain fat. Mix tomato soup, one can enchilada sauce and 1 cup grated cheese with the ground beef. Place 1/3 cup of the mixture down the center of a tortilla shell. Roll with meat mixture inside and place in a greased 9x13-inch baking dish. The pan will hold approximately eight shells but can adjust to fit 10, if needed. Pour remaining can of enchilada sauce and any leftover meat mixture over the top of the shells and sprinkle remaining grated cheese on top. Bake at 350 degrees F for 30-40 minutes or until bubbly and cheese is completely melted and golden. You can adjust spiciness by using both mild enchilada sauce, one hot and one mild or both hot. For a slight variation, add one can of drained and rinsed black beans to the meat mixture. Serves 4-6
