|1 lb ground beef|
|1⁄2 cup onion, chopped|
|1 clove garlic, minced|
|1⁄2 tsp cumin|
|1⁄4 tsp salt|
|1⁄8 tsp pepper|
|1 can (4.5 ounce) diced green chile pepper|
|1 can (16 ounce) refried beans|
|1 can (15 ounce) chili, without beans|
|1 can (10.75 ounce) condensed tomato soup|
|1 can (10 ounce) enchilada sauce|
|6 (12 inch) flour tortilla, warmed|
|2 cup lettuce, shredded|
|1 cup tomatoes, chopped|
|2 cup shredded Mexican blend cheese|
|1⁄2 cup scallion, chopped|
- Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion and cook until translucent. Drain grease and season with garlic, cumin, salt and pepper. Stir in green chilies and refried beans until well blended. Turn off heat, but keep warm.
- In a saucepan, combine chili without beans, tomato soup and enchilada sauce. Mix well and cook over medium heat until heated through. Turn off heat and keep warm.
- Place a warmed tortilla on a plate and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato. Roll up tortilla over the filling. Spoon a generous amount of sauce over the top and sprinkle with cheese and scallions. Heat in the microwave for 30 seconds or until cheese is melted. Repeat with remaining tortillas.
Source : allrecipes.Com