Soft Cheese Tacos Recipe

ingredients

1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced tomatoes, drained
1 package (1 pound size) processed cheese product
1/2 stick butter
1/4 teaspoon cumin
2 packages sharp cheddar cheese, grated
1 small onion, chopped
1 package (12-count size size) corn tortillas
oil (for softening tortillas)

directions

Combine soups, diced tomatoes, cheese product, butter and cumin in crock pot and cook on low for approximately 2 1/2 hours, until all is melted.

Mix together grated cheese and chopped onion. Set aside.

Heat oil in an electric skillet or Dutch oven to about 350 degrees F. Heat oven to 375 degrees F.

Using tongs, soften each tortilla in hot oil for about 2-3 seconds, and drain on paper bags or towels.

Spoon about 1/3 cup grated cheese mixture down the middle of each tortilla, roll up, and place seam side down in 9x13-inch dish (Place each rolled tortilla close together to maximize space).

Using large spoon or ladle, spoon sauce over the soft tacos. Cover with foil and bake for 20 minutes.

Serve hot. Garnish with sour cream if desired.

nutrition data

Nutritional data has not been calculated yet.