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2 pounds Hamburger
1 onion (diced)
1 can tomato soup
1 can cream of mushroom soup
1 can enchilada sauce
1 package flour tortilla shells, medium size
shredded Cheddar cheese
:9 x 13 baking pan
Brown hamburger and onion, drain.
Add refried beans.
Combine Tomato Soup, Cream of Mushroom Soup and Enchilada sauce in a bowl.
Spray 9 X 13 pan with cooking spray. Spoon in just enough sauce mixture to cover the bottom of the pan.
Lay out a shell. Place about 2 heaping tablespoons of the meat mixture in the center of each shell.
Place a slice of Velveeta cheese (split in half) on top of the mixture.
Roll up the shell and place in the 9 X 13 pan.
Pour the remaining sauce mixture evenly over the top of the enchiladas. Sprinkle with grated cheddar cheese.
Bake uncovered at 350 degrees until cheese starts to brown. (About 30 - 45 minutes).
Remove from oven, let sit for 15 minutes.
Make ahead of time or make a double batch and refrigerate and/or freeze for another day. Then just bake when you are ready.
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