Carol Cazier's Enchiladas

This recipe is from my sister's mother-in-law. We really like it. I always end up with extra sauce, though, and I probably use more than 1 cup of cheese, though I've never measured.

1/2 lb. ground beef
1 quart stewed diced tomatoes
1 small can enchilada sauce
1 can cream of mushroom soup
about 8 flour tortillas
1 cup grated cheddar cheese

Preheat oven to 350. Brown and drain the ground beef. Add tomatoes, enchilada sauce, and soup; blend and set aside. Spread tortillas with grated cheese and roll them up; arrange in glass baking dish. Pour meat sauce over the top, sprinkle with more grated cheese, and bake uncovered until cheese is bubbling, about 1/2 hour.

No comments: