April 29, 2012


From Betty

1 can (10 oz.) tomato soup
1 can (10 oz.) cream of chicken soup
1 can (10 oz.) enchilada sauce
1 lb. ground beef
taco shells

1.  Brown ground beef and drain grease. Set aside.

2.  Mix together the tomato soup, cream of chicken soup, and enchilada sauce.

3.  Grease a 9x13 inch pan and preheat oven to 350℉.  Take a taco shell and put a scoop of ground beef on top add some cheese and a spoonful of sauce.  Roll up and put seamside down in pan.  Continue until all hamburger is gone.  (I usually get 8-10).  Pour remaining sauce on top of enchiladas.  Top with cheese if desired.

4.  Bake for about 20 minutes or until heated through.

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