1-1/2 pounds ground beef
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
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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 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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