8 flour tortillas 1 10.75 oz. can enchilada sauce or red sauce 1 10.75 oz. can tomato soup 1 10.75 oz. can crean of mushroom soup 1 pound ground beef, cooked and drained 1 c. shredded cheddar cheese
Mix cooked and drained ground beef with half the cheddar cheese. Divide mixture evenly between 8 tortillas. Roll up individual tortillas and put in bottom of 9x13 inch greased pan. Mix enchilada sauce and soups together and pour over tortillas. Sprinkle rest of cheddar cheese on top. Bake 350 for 30 minutes.