Beef Enchilada Acapulco


1-1/2 lb. ground beef
1 c. tomato soup
3/4 c. chopped green pepper
1 can kidney beans
3/4 lb. cubed Mexican Velveeta cheese
10 tortillas


Brown and drain ground beef. Add soup and peppers. Simmer 5 minutes. Add beans and 1/2 pound cheese. Heat until cheese melts. Fill and roll tortillas. Place in greased 9×13 pan. Pour remaining sauce over tortillas. Bake at 350 degrees for 20-25 minutes. Top with remaining cheese and bake 5 minutes longer. Serve with lettuce, tomato, sour cream etc. .


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