2 pounds lean ground beef
1 medium onion, chopped
1 (11.5-ounce) can condensed tomato soup
2 (10-ounce) cans mild or hot enchilada sauce
1 cup water
9 (8-inch) flour or corn tortillas
1-1/2 to 2 cups (8 ounces)
Cheddar or Monterey Jack cheese, shredded
Heat a 12-inch Dutch oven over 9 hot coals. Brown meat and onion. Pour off drippings. Add soup, enchilada sauce and water and simmer 5 minutes. Spoon 2.3 of this mixture into a medium
bowl, leaving remaining 1.3 in the Dutch oven.
Arrange 2 to 3 tortillas over the meat mixture and sprinkle with 1/3 of the cheese. Layer with half of the remaining meat mixture and 1/3 of the cheese; repeat. Cover with Dutch oven lid and place 12 to 15 hot coals on top. Cook, covered, 10 to 15 minutes, or until cheese melts and tortillas soften.
Serves 6 to 8.
Preheat oven to 350oF. In a large skillet, brown meat with onion. Pour off drippings. Add soup, enchilada sauce and water, and simmer
In a 9 x 13-inch dish, layer 1/3 of the meat mixture,
then 2 or 3 tortillas, and 1/3 of the cheese; repeat with remaining ingredients. Cook, covered, 10 to 15 minutes, or until cheese melts and tortillas soften. Serves 6 to 8.