Beef Enchiladas

Beef Enchiladas


**This is for two meals, I freeze one and cook one** (you can half it)

2 ½ pound hamburger
Chopped onion
2 cans of enchilada sauce (15 ounces each)
1 can cream of mushroom soup
1 can tomato soup (condensed and undiluted)
20 flour tortillas
2 ½ cups cheese (10 ounces)

In a large skillet cook hamburger and onion until meat is browned. Combine enchilada sauces, and soups, pour about a cup each into two ungreased 13x9 pans. Then dump meat into the remaining sauce. Spoon ¼ cup of mixture onto each tortilla and top with cheese. Roll and place in pans. Cover with the rest of the sauce and top with cheese. Bake at 350 for 20 to 30 minutes (until cheese is melted) (15 minutes covered with tin foil and 10 uncovered so the cheese doesn’t get hard)