Prep 15 mins
Cook 30 mins
Cinco de Mayo, 2005. Couldn't find exactly the right recipe to make, using ingredients I already had, so I made this one up. It's a keeper!
- 453.59 g lean ground beef
- 1 small onion, peeled and diced
- 14.79 ml taco seasoning (I used Penzeys Bold)
- 453.59 g can fat-free refried beans (I used Old El Paso)
- 8 (56 inch) flour tortillas (the package says "medium" for the size)
- 283.49 g can cream of mushroom soup (I used Campbells)
- 489.02 g jar red enchilada sauce (I used Pace "mild")
- 226.79 g cheddar cheese (I used two cups of Kraft's shredded lowfat "Mexican 4-cheese blend")
- Please note that some of the products used to create this recipe were purchased in Canada, and some bought in the US while I was on vacation; if you want to make this, just use whatever products you like best.
- Preheat oven to 375F; spray a large oblong casserole dish with nonstick spray (I used an olive oil spray) and set aside.
- In a large skillet, brown the ground beef and saute the onions, sprinkling in the taco seasoning; when meat is brown and onion has softened, turn heat down to low and stir in the refried beans.
- After a minute or two over the heat, the beans will soften and you will be able to combine the meat and beans easily.
- Turn off heat and set skillet aside.
- On your counter, lay out the 8 tortillas.
- Evenly divide meat mixture on the tortillas; fold tortillas into thirds, or roll up, whatever suits your fancy; place bundles (I call them enchiladas) into prepared casserole dish.
- In a mixing bowl, whisk together the soup and sauce; pour over the enchiladas.
- Next, sprinkle on the cheese.
- Bake in preheated oven for 30 minutes; let cool for a few minutes before serving.
- Best served with sour cream and salsa on the side.
This was a great recipe. My kids enjoyed it. Instead of flour tortillas I used corn tortillas. I fried them lightly in veg. oil before layering in the casserole dish. Thanks Lennie T3