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Beef Enchiladas

1-1/2 pounds ground beef
1 cup tomato soup
3/4 cup chopped green pepper
1 (16 ounce) can kidney beans, drained and rinsed
3/4 pound cubed Mexican Velveeta cheese
10 tortillas

Brown and drain ground beef. Add soup and peppers. Simmer 5 minutes. Add beans and 1/2 pound cheese. Heat until cheese melts. Fill and roll tortillas. Place in greased 9 x 13 inch pan. Pour remaining sauce over tortillas. Bake at 350F for 20 to 25 minutes. Top with remaining cheese and bake 5 minutes longer. Serve with lettuce, tomato, sour cream etc.

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