Main Dishes

Smooth Beef Enchiladas

44

Flavorful beef enchiladas with a rich, creamy filling!

9
1 lb. lean ground beef
1 medium yellow onion - diced fine
1 (1.5 oz.) dry red enchilada mix
1 pkg. (8 count) large flour tortillas
40 oz. sour cream (1 - 24 oz tub & 1 - 16 oz tub)
36.5 oz cream of mushroom soup (1 regular can & 1 family sized can)
4 cups shredded Mexican cheese blend
Preheat oven to 350º. In a large skillet over medium-high heat, brown ground beef with onion til meat is cooked through. Drain & return to skillet. Mix enchilada sauce packet & water according to packet instructions. Add to beef & onions in skillet, warming through. Grease 9 x 13 casserole pan. In a seperate large bowl, blend soups with sour cream. Set up an assembly line: Tortillas, soup mixture, meat mixture, cheese blend. On each tortilla, spoon a thin layer of soup mixture all over. Sprinkle with cheese all over the top of soup mixture. Next, spoon 1/8 meat mixture down the center of tortilla. Roll up filled tortilla & place in baking dish, seam side down. Continue with all 8 tortillas, queezing them together to fit into baking dish. Evenly spread remaining soup mixture all over the top of rolled tortillas. Top with remaining cheese. Bake uncovered for 1 hour or until hot in center.
Nutritions

Calories
7268

Sodium
7245mg
301% DV

Fat
605g
931% DV

Protein
154g
309% DV

Carbs
106g
36% DV

Fiber
22g
91% DV

Chili Cheese Dip

520

This six ingredient hot Chili Cheese Dip is always a hit with friends and family. It takes less than 15 minutes to make on the stovetop and can easily be adapted to a crock pot.

2 1/2 cups homemade chili
6 ounces cream cheese
1/3 cup salsa style tomatoes (or salsa)
1 tablespoon hot sauce
1 cup shredded cheddar cheese
1 cup shredded Pepper Jack Cheese
8
Nutritions

Calories
279

Sodium
1024mg
42% DV

Fat
17g
27% DV

Protein
14g
28% DV

Carbs
22g
7% DV

Fiber
14g
58% DV
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