Grandma Anderson's Enchaladas

1 ½ lb. ground beef
1 med. Onion
Fry in skillet until done

Add:
1 large can refried beans or 4 cups homemade beans and 1 can diced green chilies

In small pan heat:
1 can tomato soup
½ can Mexican tomato sauce

In skillet heat ½ cup oil and dip corn tortilla in hot oil 15 seconds turn and cook then dip in tomato mixture and put into greased pan. Fill with big spoonful of meat mixture and the grated cheese. Top with remaining sauce and cheese. Bake 350* for 45 min.