Sour Cream Beef Enchiladas

If you don't like 

'super spicy' enchiladas,  you

might like these.

This recipe could easily be cut in half, 

but ... I like to make it this size and 

 save half for another meal.

INGREDIENTS:

2 pounds lean ground beef

2 pkg. taco seasoning mix (I used packets of 'reduced sodium' and 'mild flavor')

1 cup water
1 of 16. oz. can of refried beans (optional)
13 of 8-inch flour tortillas

1 of 12 fl. oz. can of evaporated milk (not condensed)

1 and 1/2 cups of sour cream (I used Daisy brand).  

2 cans cream of mushroom soup, undiluted

2-3 cups grated cheese (your choice of cheddar, Colby, or even Mozarella)

DIRECTIONS:

• Brown ground beef and drain off fat.
• Mix in taco seasoning packets.
• Add 1 cup water to seasoned meat and simmer for about 15 minutes.
• Add the refried beans to the seasoned meat, mix in.  Set aside for a little while. 
• In medium-large saucepan, whisk together the canned milk, sour cream and soup.  Cook over low heat until it reaches a low boil, stirring constantly.
• Spread 1 cup of this soup mixture in bottom of a large 'non-stick sprayed' 10x15x2" pan/glass dish.
• Put a generous 1/3 cup of meat mixture on each tortilla and roll up. Place each roll in dish.  (I ended up with 13 tortilla rolls.)

•  Pour remaining soup/sauce over enchilada rolls like this...

• Cover with foil and place in 350-degree oven for about 40-50 minutes.
• Remove from oven, and sprinkle grated cheese on top of all like this...

RETURN to oven only UNTIL cheese is melted.

SERVE...

  

          Recipe adapted from coolest Mommy's website.