1 1/2 lb. lean ground meat
1 can refried beans
1/4 med. onion, chopped fine
1 sm. can green chiles
1/2 lb. Cheddar cheese, grated
1 can tomato soup
1 can Enchilado sauce
1 pkg. corn tortillas

Fry meat and onion until brown and drain. Add few shakes of Tabasco sauce and a shake of Lawry's Hot & Spicy Salt. Add the refried beans and green chilies and simmer about 10 minutes (stirring).

In a bowl mix together the tomato soup and the enchilada sauce. Heat about a 1/4 inch of Wesson oil in skillet and quickly warm the tortillas; drain. Dip the softened tortillas in the sauce mix and put about 1/3 cup meat mixture and 2 tablespoons of cheese in the tortilla and roll up and put in a large Pyrex baking dish with the seam side down sprinkle with cheese. Pour sauce over and bake at 375 degrees for 20-25 minutes.

You can use ground turkey-beef or pork in these. When I use the ground pork, I brown the meat good then drain off the fat then add 1 1/4 cups of water and simmer about 10 minutes. Then I drain in a colander.