Cowboy Enchiladas

This is a filling recipe that is guaranteed to leave you riding heavy in the saddle.

(Note: This recipe serves a crowd.
Unless you have big, strapping boys like mine,
you might want to cut this recipe in half.)

1 lb. ground beef
1 onion
1 lb. Velveeta cheese
1/2 cup salsa
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1 doz. flour tortillas

Brown ground beef and onion. Add Velveeta cheese and cook until melted. Stir in salsa to mixture.

In a saucepan heat soups and Ro-Tel tomatoes together. Fill tortillas with beef and cheese mixture, roll, and place in a well greased 13x9 inch pan. Pour soup mixture over tortillas.

Bake at 350 degrees for 30 minutes.

I like to serve these with shredded lettuce, diced tomatoes, and sour cream on the side.

Find a cozy spot on the couch and put in a Wild, Wild West DVD - because that is all you will want to do after you eat these!

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