Thursday, October 29, 2009

Beef and Spinach Enchiladas


2 pounds ground beef
1 large onion, chopped
1 package frozen spinach, thawed
2 cans tomato soup
2 cups jack cheese, shredded
1 can enchilada sauce
1 can olives, drained
1/2 cup parmesan cheese
1 1/2 teaspoons salt
1 teaspoon oregano leaves
1/4 teaspoon pepper
12 tortillas

Brown ground beef in a frying pan. Save 2 tablespoons of the drippings. Drain the remaining grease. Add the onion, spinach, oregano, pepper and parmesan cheese. Cover and simmer until ingredients are heated through.
In a separate pan, combine the tomato soup and enchilada sauce. Heat on low for 10 minutes. Dip each tortilla into the soup mixture and cover. Lay down tortilla and Place about 1/2 cup of meat mixture in the tortilla. Add a few olives and roll up. Place in casserole dish. Add remaining sauce to top of enchiladas. Bake at 350 degrees about 30 minutes. Sprinkle cheese on top and bake 5 additional minutes.
Audrey :)

3 comments:

Sherri @ Luv a Bargain said...

And I am soooo glad to find your blog. This looks so yummy. I'm off now to search for more good stuff.

Lynette said...

this sounds lovely! how about omit beef and beans and make it vegeterian?

Lynette said...

this sounds lovely! how about omit beef and beans and make it vegeterian?