(10 ounce) can cream of mushroom soup (I used Campbells)
(17 1/4 ounce) jar red enchilada sauce (I used Pace "mild")
lb cheddar cheese (I used two cups of Kraft's shredded lowfat "Mexican 4-cheese blend")
Serving Size: 1 (593) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 399 g46 %
Total Fat 44.3 g68 %
Saturated Fat 19.8 g98 %
Cholesterol 133.2 mg
Sodium 1823.7 mg
Dietary Fiber 4.5 g18 %
Sugars 4.7 g18 %
Protein 48 g
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.