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Saturday, April 9, 2016

Italian Enchiladas

Ingredients

  • Servings: 10
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
  • 1 (1 pound) loaf processed cheese food, cut into thin slices
  • 2 (26 ounce) cans marinara sauce
  • 2 (6.5 ounce) cans tomato sauce
  • 3/4 cup water
  • 20 (10 inch) flour tortillas

Recipe

    Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • place the ground beef and onion in a skillet over medium heat. cook and stir until beef is evenly brown and onion is tender. drain grease. mix in soup, and continue cooking until heated through.
  • in a bowl, mix the marinara sauce, tomato sauce, and water. spread 1/3 of the mixture across the bottom of a 9x13 inch baking pan. fill each tortilla with about 2 tablespoons beef mixture and 2 slices cheese food (reserving enough cheese food slices for topping). tightly roll each tortilla. arrange tortillas in the pan in 2 layers, and cover completely with the remaining sauce mixture. top with remaining cheese food.
  • cover with aluminum foil, and bake 45 minutes in the preheated oven, until bubbly.

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