1 lb ground beef
1 package pepperoni slices
1- 28 oz can red enchilada sauce
1 12.5oz can tomato soup (regular size)
1 12.5oz can diced tomatoes
1 medium yellow onion diced fine
1 1lb bad shredded mozzarella cheese
1 1 lb bag shredded cheddar cheese
1 bag of 10-12 flour tortillas
1 tsp red pepper flakes
1 tsp garlic powder
Brown beef in a skillet and drain fat. Then add in diced onions and sauté until tender. Then add in diced tomatoes, garlic powder and red pepper flakes. (Leave out flakes if you don’t want heat) Let simmer until hot. In a big bowl add the enchilada sauce and tomato soup, mix well.
In a 9 by 11 pan pour a little of the red sauce in bottom of pan and spread around evenly. Make sure it has a good coat of the sauce so tortillas don’t stick to pan when cooking. Next take the meat mix and spoon into tortilla, then top with a spoon of red sauce, and a tbsp mozzarella cheese and a tbsp of cheddar cheese. Add in 3-4 pepperoni slices and roll the tortilla up placing it in the dish with the seam side down. Repeat until pan is full. About 8-10 tortillas. Then pour layer the remaining meat mixture on top of tortillas and add a few more pepperonis, top with a layer of both cheeses and cover with foil. Bake at 375 for 20-30 minutes until bubbling. Remove foil and then broil for 5-7 minutes until top is crispy if you would like! Serve with a crispy side salad and tortilla chips! Enjoy!