Feel free to use less cheese on top. I love cheese! Also, sometimes when I make this I use 9 tortillas and sometimes I use 11. I just start with a stack of tortillas and fill them until I run out of room in the pan or I run out of filling. I squeeze them in pretty tight.
And I totally guessed on the cooking time. You're really just heating them up and melting the cheese so you could probably cook it at 400F and it wouldn't take as long.
★★★★★ 1 vote5
1 lbground beef
1 cchopped onion
2 Tbsptaco seasoning mix
1 can(s)condensed tomato soup
4 cshredded mexican blend cheese, divided
8 ozsour cream
10flour tortillas, soft taco size
1 can(s)red enchilada sauce (10 oz)
1 can(s)sliced olives
How to Make Beef Enchiladas
- Preheat oven to 375F. Cook the ground beef in a large skillet with the chopped onion. Feel free to add pepper and/or garlic powder if you like. Drain any fat from beef, if necessary.
- Reduce heat to medium-low. Add the taco seasoning and tomato soup and stir until well blended. Add 2 cups of the cheese and stir until it melts, about 30 seconds. Remove from heat and stir in sour cream until well combined.
- Microwave the tortillas until soft and pliable, about 45 seconds. Lightly spray the bottom of a 9X13pan. Take a couple tablespoons of filling and roll into a tortilla, placing seam side down in the pan. Repeat with remaining tortillas, keeping in mind to leave enough filling to fill all tortillas. Pour the enchilada sauce over everything, making sure to cover all exposed tortillas. Top with remaining cheese and end with the olives on top. Bake for about 30-40minutes, or until bubbling