1 1/2 c. cooked shredded beef
1 1/2 c. shredded sharp Cheddar cheese, divided usage
1/2 c. onion, chopped
1 can cream of mushroom soup
1 can tomato soup
1 can enchilada sauce
12 tortillas, corn

Brown beef. Drain and cool. Combine beef, onions and cheese. Set aside.

Combine soups and sauce. Dip tortillas in hot oil to soften (a few seconds on each side). Top each tortilla with one heaping tablespoon of beef mixture.