Cinco de Mayo is just around the corner. As Texans currently in Washington, we have every intention of enjoying a proper Cinco de Mayo meal, complete with our favorite beefy queso and other Tex-Mex dishes.
I haven't narrowed down exactly which ones I want to cook quite yet, but these enchiladas are high on our list of favorites. I got this recipe *years* ago and, while I'm sure these aren't traditional enchiladas, they are very good and very easy, along with being a kid favorite. You can make them ahead of time and just heat them up or you can make them all the way through just in time for dinner.
In case you were wondering why the R2D2 brigade is assisting, Star Wars Day is also just around the corner and I have them out for another project.
- 1.5 lb ground beef
- 1 can tomato soup
- 1 can enchilada sauce
- 1 can refried beans
- Shredded cheese
- Soft tortillas, we prefer flour
- Saute the ground beef, with onion and garlic if desired, until browned. Drain excess fat.
- Mix together soup & enchilada sauce, add to beef, simmer until blended.
- Lay out your tortillas on a flat surface.
- In the center of each, spread a spoonful of refried beans, and sprinkle beans with cheese.
- Using a slotted spoon to drain the liquid, add about 1/4-1/2 cup of meat mixture on top of the beans. Reserve the liquid for later use.
- Roll tortilla and place seam side down in the glass baking dish. Repeat until pan is full.
- Pour remaining sauce and any remaining meat over top all the rolled enchiladas, sprinkle with more cheese.
- Bake covered at 350 degrees for about 30 minutes, until heated through.
- Remove cover for last 5 minutes to melt cheese.
- Serve with sour cream, guacamole, extra salsa, and jalapeños.