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.Print
- 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 9×13 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 9×13 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.