My mom made these enchiladas for our family as we were growing up and it was a favorite. When we were little she made them with corn tortillas and then we switched to flour as we got older. They are good both ways, but I usually prepare them with white corn tortillas. They are incredibly fast and easy, and I usually have the ingredients on hand, so they are perfect for those busy days where I haven't planned ahead.
Mom's Enchiladas
1 pound ground beef
1/2 medium onion, chopped
1 can condensed tomato soup
1 can tomato sauce
salt and pepper
Method: Brown ground beef with onion. Season with salt and pepper. Add tomato soup and sauce and heat through. Layer sauce mixture with tortillas, lettuce, cheese, green onions, sour cream and any other toppings that you like. (Jeremy likes to top it all off with a fried egg, over easy.)
