Tell me. How many hamburger buns have to perish – stuffed in a corner of somebody’s cold fridge or freezer? What of the tortillas!? When there’s no filling left to hold or contain. The remaining buns and tortillas don’t stand a chance when the tides of dinnertime change. At least that’s how it is in my house. It’s just me and my husband so, more often than not, we end up with too many hamburger buns or tortillas. Or! I’ll buy new buns because I forgot we already had some at home. It’s wasteful and it’s an issue but I’m working on it!
Enter these Bacon Cheeseburger Enchiladas. We ate them with forks! We ate them fast! WE LEFT NO TORTILLAS BEHIND! This meal is the best of both worlds – one part enchilada, one part bacon cheeseburger, and one whole plate full of yum!
- ½ lb bacon
- 1 ½ lb ground beef
- 1 cup sliced yellow onion
- 2 tbsp garlic powder
- 1 tbsp pepper
- 1 tbsp seasoned salt
- ⅔ cup ketchup
- 1 tbsp mustard
- 10 soft taco flour tortillas
- 1 can Campbell’s condensed cheddar soup
- ⅔ water
- Preheat oven to 350 degrees.
- Fry bacon in pan until crisp; set aside and reserve all of the bacon grease.
- Brown ground beef in bacon grease; drain.
- Add sliced onion, garlic powder, pepper, and salt to ground beef and cook for 5 minutes on medium-low heat.
- Add ketchup and mustard to pan and cook for an additional five minutes.
- Spread ¼ cup ground beef mixture down the center of one tortilla, roll it to contain the filling, and place seam side down in 9×13 baking pan. Repeat with remaining tortillas.
- Mix water, cheese soup, and bacon in bowl; spoon over top of enchiladas.
- Bake, uncovered, for 45 minutes.