Mud’s Enchiladas

1 lb. ground sirloin

1 envelope taco seasoning

3/4  cup water

1 cup sour cream

1 can Cream of Mushroom Soup

1 can Ro-tel tomatoes

1 small can chiles

8 flour tortillas, fajita size

1 can refried beans

8 oz Monterey jack cheese

Brown meat.  Add  taco seasoning and water.  Simmer until all water is absorbed.  In separate pan , mix sour cream, soup, chiles and tomatoes.  Heat in pan.  Do not boil.

To assemble enchiladas:

Spread refried beans, prepared meat and cheese on each tortilla.  Roll up and place in 9” x 13” baking pan.   Sprinkle any leftover meat or cheese over top.   Pour sour cream mixture over all.  Cover and bake at 350 for 45 minutes or until bubbly.  Serve with chopped lettuce, onions and tomatoes.