Beef Enchiladas Beef


From the kitchen of Erin view more


- London Broil Beef (but any type of chuck roast will do)
- one onion
- package of taco seasoning
- shredded cheddar cheese
- corn/flour tortillas
- 1 can tomato soup
- 1 can red enchilada sauce
- velveeta
- rotel


- Put your meat in the crock pot with one sliced onion and packet of taco seasoning. Add enough water to cover the beef. Crock pot on low 10 hours

- Pull meat out of crock pot and pull onions out too. Shred the beef (should pull right apart). Mix up the beef and onions

- Mix can of tomato soup and enchilada sauce in bowl, set aside
- Cut up velveta and add some rotel and microwave to make queso sauce, set aside

- Take your tortilla and spread a small amount of the red sauce inside and put some shredded cheddar cheese in there too. Fill with meat and onions. Roll into enchilada and repeat until all beef is gone

- Top enchiladas half with red sauce and half with queso sauce. (Make sure they are completely covered or they will dry out in the oven) top with shredded cheddar cheese.

- Bake in oven at 350 for 20 minutes

- Serve with Rice-a-Roni Mexican rice and refried black beans

- Enjoy!