1 lb. ground beef or round
1/2 c. chopped onion, or to taste
1/2 c. chopped green pepper, or to taste
1 can enchilada sauce
8 oz. milk
1 can cream of chicken soup
2 c. (or more as desired) grated Cheddar cheese
1 1/2 pkg. corn tortillas, about 18
1 can refried beans

Saute ground round, onions and green pepper. Drain fat and set mixture aside. Combine enchilada sauce, milk, soup and 1 cup grated cheese. Soften tortilla shells in microwave or over steaming water for easy rolling. Spread each tortilla with approximately 1 tablespoon of refried beans; then spoon on some of the beef mixture.

Spoon on some of the cheese/soup mixture. Roll up the enchilada. It may be messy. Place in long casserole dish. Repeat until all tortillas are used. Pour extra sauce over enchiladas. Sprinkle with remaining cheese. Bake 30 minutes at 350 degrees. Usually makes 1 1/2 casseroles. Eat one, freeze one.