Easy Enchiladas

1 1/2 pounds ground beef, browned and drained
1 package of mild taco seasoning
1 can tomato soup
1 can cream of mushroom soup
1 can mild enchilada sauce
1 can black beans
1/4 cup finely diced onion (optional)
3 cups shredded cheese (i use a mix of cheddar, monterey jack and
quesadilla cheeses)
2 cups white rice
10 soft tortilla shells

In large pan on medium/low heat pour taco spices and onion over browned
ground beef and stir together well. In a bowl mix together enchilada
sauce, tomato soup and cream of mushroom soup. Add rice and black beans to
ground beef mixture and stir together well. Mix in 2 cups of shredded
cheese and let it slowly melt into meat mixture, Add in 2/3 of
enchilada/soup mix. Let it all simmer about 5 minutes until the cheese is
melted and all the ingredients are well mixed.

Soften the tacos in the microwave (I cover them with a damp paper towel
and microwave 10 for one minute) and then lay them one at a time in a
baking dish - filling each tortilla shell then rolling it closed. When all
10 are stacked into the baking dish pour remaining sauce mix and cheese
over the top and bake at 400 degrees for about 20 minutes.


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