V1:Chapter 8: Beef Enchilada Casserole

Serves: 6
Total Calories: 557


1 (16-ounce) can refried beans
1 (10 3/4-ounce) can tomato soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can red enchilada sauce
1 pound ground beef
2 cups shredded Cheddar cheese
10-12 flour tortillas



Brown hamburger, drain and set aside. In a mixing bowl, mix the tomato soup, cream of mushroom soup and enchilada sauce until smooth. Spread a thin layer of the soup mixture on the bottom of a 9x13 pan.

Take one flour tortilla, spread a thin layer (about 2 tablespoons) of refried beans in the middle of the tortilla. Put approximately 2 tablespoons ground beef on top of the beans. Add about 1/8 cup soup mixture on top of that and then add about 1 tablespoon of cheese on top of that. Roll the tortilla up and place in a 9x13 pan. Continue with the rest of the tortillas.

After all the tortillas are in the pan, take the rest of the soup mixture and spread evenly over the top of the tortillas. Sprinkle the remaining cheese over the top of the pan.

Bake at 350 degrees for 30 minutes or until heated through.

Nutritional Facts:

Serves: 6
Total Calories: 557
Calories from Fat: 198

This V1:Chapter 8: Beef Enchilada Casserole recipe is from the Preparedness for Life Series Volume 1 Cookbook. Download this Cookbook today.

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