Gringo Enchiladas - cooking recipe

Ingredients

1 medium pkg. hamburger
1 large pkg. Colby/Jack cheese, shredded
1 pkg. tortillas
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cream of mushroom soup
1can enchilada sauce
1/2 can mushrooms, sliced (optional)

Preparation

Brown meat and spice as though you're making tacos.
Stuff the tortillas with the meat and cheese and roll item up like burritos.
Make them as big as you want.
Stack them side by side making a tight fit in your casserole dish.
Take the leftover meat and some cheese and spread in the gaps, along the sides and in all the groves.
Mix all your cans together in a bowl and add some cheese to the mix to make it thicker.
Spread that on top of your rolled tortillas ; then spread the cheese thickly on top of that. Heat it in the oven on about 300\u00b0 to 325\u00b0 until the cheese is good and melted.
Take the dish out and sprinkle with Parmesan on top. Serve with a salad and some sour cream on the side.