Lacee’s Lazy Enchiladas

  • 2 pounds ground beef
  • 1 tsp each salt & pepper
  • 10 oz can tomato soup
  • 10 oz can cream of mushroom soup
  • 10 oz can enchilada sauce (I like the hot)
  • 15 oz can black beans rinsed and drained
  • 4 oz can green chilies
  • 2 yellow onions
  • 4 cups of shredded cheese
  • 1 small can sliced olives
  • 24 small corn tortillas
  • Sour cream


  1. Brown the ground beef in a heavy skillet with onions, salt, pepper & chilies until cooked through.
  2. Rinse and drain beans and add to ground beef mixture. (Do not drain.)
  3. Mix enchilada sauce with both cans of soup.
  4. Using a large casserole dish, begin layering a small amount of sauce, tortillas, meat and beans, then cheese, as if you are making lasagna. You should have approximately 6-8 tortillas, ½ cup cheese, 1 ½ cup beef and bean mixture and 1 cup sauce for each layer. The top will be a layer of tortilla with the remaining sauce and about 2 cups of cheese.
  5. Sprinkle with olives, cover with tin foil and bake at 375 degrees for 45 minutes. Top with sour cream & watch ‘em disappear! 

Download the recipe here.