This recipe was passed down by Kelli, whose friend had made it for her just after she had her first baby. It has been a regular around our house for some time. I have made a few changes since I got the original recipe.
Easy Beef Enchiladas
-1 1/2 lbs ground beef
-1 small onion, chopped
-1/2 to one package taco seasoning, plus 1/4 cup water (or taco sauce and no water, which is really good in this recipe, but I can't remember how much I used, maybe 1/2 cup?)
-1 can Rotel drained (I use the original rotel and rinse it off with some water so that it's not too spicy for my daughter. I found the mild to be too mild for our taste)
-1 can cream of chicken soup (or cream of mushroom if that's all you have)
-8 oz sour cream
-2 cups grated cheddar cheese
Brown hamburger and onion (sometimes I add a clove of crushed garlic). Drain.
Return to pan and add taco seasoning and rotel. Mix well and heat through.
Scoop a big spoonful into tortilla and roll, placing seam side down on a greased 9X13 pan. Repeat until the pan is full.
Mix the soup and sour cream together, and smear over tortillas. Cover with cheese.
Cover with foil and bake at 350 degrees for about twenty minutes. Uncover and bake another 8-10 minutes, until the cheese is melted.
This can be made ahead and heated up during the week or to give to a family.
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