Easy Beef Enchiladas

My friend Jill over at Jumpin' In host What's Cookin' Wednesday. If you are interest in some great recipes from dessert and appetizers to main course please check out her post every Wednesday.

Last night I was feeling under the weather. I wanted to make something fast and had come across a recipe a few month ago for Beef Enchiladas that sounded interesting and simple. I made a few modifications to the original recipe and it was quite delicious.

1 pound ground meat
1/2 tsp dried onion
1/4 tsp black pepper
1 tsp Knorr tomato boullion with chicken flavor (in red top jar)
1 - 10 3/4 oz can of cream of mushroom soup
1 - 10 oz can of Enchilada sauce
8 oz of shredded cheddar cheese
6 -8 corn tortillas (or can use flour)

Brown the meat with pepper, when meat is almost done add your dried onions and boullion. Once that is done, if you are using corn tortillas you will want to microwave them for about 45 seconds to get them soft so that they don't crack while rolling in the meat mixture. Fill tortillas with the meat mixture and roll up and place in a lightly greased 8x8 casserole dish making sure the seam side is down. Combine the mushroom soup and enchilada sauce in pan and warm so that it can incorporate together and pour on top of enchiladas. Top with cheese. Bake at 350 for 30-40 minutes.

*Cooks Note: Can add some cheese to meat mixture if you would like before rolling into tortillas. Can also add in some black olives.