Beef Enchiladas by Kristin

1 can tomato soup
1 can red enchilada sauce
1 lb ground beef
1 2/3 cup cheese, divided
6 tortillas

Brown beef and drain excess fat. Mix tomato soup and enchilada sauce together. Combine ground beef, 1/2 sauce mixture (about 1 cup), and 2/3 cup cheese. Spoon into tortillas and roll. Place in greased 9x13 dish seam side down. Pour remaining sauce over top and sprinkle with remaining cup of cheese. Bake for 30 minutes at 350 degrees.

For Freezer meal: Flash freeze rolled tortillas and place in freezer bag. Put sauce for topping and cheese in separate freezer bags. To eat - thaw completely and follow directions above. Note: May need to bake for additional 10 minutes or so until heated thoroughly.