Tex-Mex Enchiladas

• 2 lbs ground beef
• 1 large white onion, chopped
• 2 (10 3/4 ounce) cans tomato soup, undiluted
• 2 (10 ounce) cansmild red enchilada sauce
• 16 (7 -8 inch) flour tortillas
• 4 cups shredded cheddar cheese, divided
• sour cream (optional)
• sliced black olives (optional)
• chopped tomato (optional)
• chopped green onion (optional)

1. Cook beef and white onion in a large skillet until meat is brown and crumbles.
2. Drain fat from meat and return to skillet.
3. Stir soup and enchilada sauce into meat.
4. Spread 1/4 cup of meat mixture onto each tortilla, then sprinkle 2 cups of cheese over all tortillas.
5. Roll up tortillas and place seam side down in a well greased 13 x 9 inch baking dish.
6. Pour remaining meat mixture over tortillas.
7. Cover and bake at 350 degrees for 20 minutes.
8. Uncover and sprinkle with remaining cheese.
9. Bake for 10 more minutes uncovered until cheese melts.
10. Serve with optional garnish and sour cream if desired.
11. Enjoy.

ground beef, white onion, tomato soup, cansmild red enchilada sauce, flour tortillas, cheddar cheese, sour cream, black olives, tomato, green onion

Taken from www.food.com/recipe/tex-mex-enchiladas-257364 (may not work)