My mom has been known over the years to save “a few” recipes from the newspaper (okay, so by a few, I really mean A LOT!). She has some saved newspapers that go back probably as far the 1970’s. She also has recipes written on the back of “junk mail” envelopes and/or scrap pieces of paper. We’ve had some good laughs over the years about her recipe collection. But the funny thing is, if I ever call her for one of those recipes, she knows right where it is. I’ve told her that when she dies I get her recipe collection.
So this recipe that I am sharing today happens to be from one of the newspaper recipes that she saved from at least 20 years ago. These enchiladas are so good. I remember the first time my mom made them we knew the recipe was a keeper. They are simple to make and absolutely deee-lish-ous!! My boys LOVE them . . . even my two pickiest eaters will ask for seconds! Yep, every time I eat one of these I am most definitely glad that my cute mom has always had a recipe fetish.
- 1 lb ground beef
- 1/ cup onion
- 1 tsp. salt
- 1 tsp. cumin
- 1 can (15 oz) refried beans
- 1/2 cup grated cheddar cheese
- 1 can cream of mushroom soup
- 1 can tomato soup
- 1 can (10 oz) red enchilada sauce (mild or medium)
- 12 tortillas (flour or corn)
- 1 Cup grated cheddar cheese
- green onion
- sour cream
Spray a 9x13 pan. Set aside.
Brown ground been and onion. Drain off excess grease and add salt and cumin. Stir in refried beans. Remove from heat and stir in the 1/2 cup grated cheddar cheese.
In medium size bowl mix the soups and the enchilada sauce. Mix until smooth.
Spoon meat mixture into each tortilla shell and roll up. Place seam side down in prepared 9x13 pan.
Pour sauce evenly over enchiladas and then top with the remaining 1 cup grated cheese.
Bake at 350 degrees for 30 minutes.
Serve with desired toppings.
I like to use flour tortillas just because they hold together much better when you roll them up.