Categories: Ground Beef, Mexican, main dish

Ingredients

• 1 lb. ground chuck
• 1 small onion, chopped
• 1 (10 3/4-ounce) can tomato soup, undiluted
• 1 (10-ounce) can mild enchilada sauce
• 8 (7- or 8-inch) flour tortillas
• 2 cups (8 ounces) Cheddar cheese, shredded and divided
• Sour Cream (optional)
• Sliced ripe olives (optional)

Directions

1. Cook beef and onion in a large skillet over med-high heat until meat is browned, stirring until it crumbles; drain and return to skillet.

2. Stir soup and enchilada sauce into meat mixture.

3. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese.

4. Roll up tortillas; place, seam side down, in a greased 13- x9- x 2-inch baking dish. Pour remaining meat mixture over tortillas.

5. Cover and bake at 350 degrees for 20 minutes.

6. Uncover and sprinkle with remaining 1 cup cheese.

7. Bake 5 more minutes or until cheese melts.

8. Serve with sour cream and olives, if desired.

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