Thursday, February 5, 2009

Spinach Enchiladas

  • 1 lb. ground beef
  • 1 can cream of mushroom soup
  • 1/2-1 pint sour cream
  • 1/2 onion
  • 1 pack taco seasoning
  • 1 box frozen spinach
  • 10 flour tortillas
  • 1 1/2 cups shredded cheddar cheese
  1. Brown meat with onion.
  2. Mix in taco seasoning according to package directions.
  3. Divide meat among tortillas and roll tightly.
  4. Spray 13 x 9 baking dish with cooking spray. Place tortillas in baking dish.
  5. In separate pan: Cook spinach as directed on the box. Drain.
  6. In separate bowl: Combine soup, sour cream, and drained spinach. Spread the mixture over the enchiladas and sprinkle top with cheddar cheese.
  7. Bake at 400 for 20-25 minutes.

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