- 2 Cans Campbell’s Tomato Soup
- 2 pkg’s McCormick’s Chili Seasoning
- Whole Milk
- 1 lb Ground Beef
- 1 pkg McCormick’s Taco Seasoning
- 1 cn Refried Beans
- 1 pkg Mexican Blend Shredded Cheese
- 1 pkg Flour Tortilla Shells
- Sour Cream
For the Chili Gravy, Prepare Tomato soup per directions on can with milk. Add 1 ½ packs of Chili seasoning. Taste, if you like it stronger, add more Chili seasoning. I enjoy using the Hot Chili seasoning. I like it with a little kick. Set aside when done. Hope you give this a try.
For the Enchiladas: Follow directions on Taco Seasoning package to make Taco meat. Add a can of refried beans and blend with taco meat. Heat till warmed through. Lay out Tortilla shell and fill with a few tablespoons of Taco meat. Sprinkle shredded cheese on them up, roll and set aside. In a baking dish, coat bottom with the Chili Gravy. Place Enchiladas in baking dish and cover with remaining Chili Gravy. Sprinkle top with more shredded cheese and bake for about 20 minutes at 350. It doesn’t get any easier than that.
Serve with Salsa and Sour Cream.
As you can see from the ingredients and method; this is a very quick, easy and inexpensive recipe. I enjoy using Campbell’s Recipe Collection (5 Ring Binder Cookbook)
for ideas to make something different. From a home cook perspective, this works great for people who have busy lives and want to make something different without spending a lot of money.
The following kitchen tools were used in the creation of this recipe.