2 lb. hamburger

1/2 onion, chopped

2 C. grated cheese (mild cheddar)

1 can mild Old El Paso enchilada sauce

1 can tomato soup

2 pkg. corn tortillas

Brown hamburger and onion and set aside. Place a small amount of oil in a frying pan and lightly cook tortillas (so they are heated through, but still pliable. turn once during heating.) Mix enchilada sauce and tomato soup together in a bowl. dip each tortilla in the sauce and soup mixture. Fill each tortilla with the hamburger and onion mixture and the sauce mixture. Sprinkle shredded cheese to taste on top and then roll. Place tortillas in a 9X13 inch dripper pan. Pour remaining sauce on and top with remaining cheese. Bake in the oven at 350 degrees for about 30 minutes. Serve with sour cream, chopped tomatoes, chopped avocado, and shredded lettuce.