2 1/2 to 3 lb. lean ground beef
3 med. onions (chopped)
24 to 30 sm. corn tortillas (or mix corn and flour tortillas)
2 cans of enchilada sauce
2 cans of Campbell cheddar cheese soup
1 c. shredded cheddar cheese
1 to 1 1/2 lb. block cheddar cheese (cut into strips)

Cook the meat and onions just until the pink is gone in the meat. Add 1 can enchilada sauce. Cook about 5 minutes. In another pan, warm 1 can of enchilada sauce and 2 cans of soup plus 1/2 can water. Fry corn tortillas in about 1 inch of vegetable oil. You only need to let them stay in the oil for a few seconds, then drain on paper towels. When you have about a dozen of them fried, start rolling them up.

Place a spoonful of meat in the center and a strip of the cheese. Roll it up and put in a pan. When you have filled the pan, sprinkle the shredded cheese on top and pour the cheese and enchilada sauce mix on top of that. Cover with foil and bake for 30 minutes at 350 degrees.

If you are using the flour tortillas do not fry them. They are soft enough to roll up as they are.