My friend's dad makes this recipe every time I come over. It's quick, easy and tastes fantastic!
- 1 Large Green Pepper
- 1 Large White Onion
- 2 Lb. Ground Beef
- 2 Packets Taco Seasoning
- 1-4.5 oz. Can Chopped Green Chiles
- 18 to 20 Burrito Size Tortillas
- 2-10 3/4 oz Cans Campbell's Cream of Mushroom Soup
- 2-10 oz. Cans Old El Paso Red Enchilada Sauce
- 1-8 oz. Package Mexican Blend Shredded Cheese
<p> In a frying pan, brown ground beef, drain, and set aside. Chop up the green pepper and onion. Saute the green pepper and onion with the whole can of green chiles in the same frying pan until the onion is translucent. Mix in the ground beef, taco seasoning, and one cup of water. Let this mixture cook until almost all of the water is gone. Spoon a small amount into each tortilla and roll up into a tube shape and place in a greased pan. These should fill up one 9 x 13 pan and one 9 x 9 pan. In a large mixing bowl mix the cream of mushroom soup and enchilada sauce with a whisk until smooth. Pour this mixture over both pans and spread evenly. Then sprinkle the cheese over the top of each pan. Bake at 350 degrees for 10 minutes or until the cheese is bubbly.</p>
Recipe is courtesy of: Papa W.