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