Enchiladas Acapulco

Enchiladas Acapulco

1 1/2 pounds hamburger

1 cup tomato soup

3/4 cup chopped green pepper

1 16 ounce can kidney beans, drained and rinsed

3/4 pound cubed Mexican Velveeta cheese

10 tortillas

Brown and drain hamburger. 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 x 13 inch pan. Pour remaining sauce over tortillas.

Bake at 350F for 20 to 25 minutes. Top with remaining cheese and bake 5 minutes longer.

Serve with lettuce, tomato, sour cream etc.

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