Yield: 4 Servings
|1 pounds||Ground beef|
|½ cup||Chopped onion|
|10½ ounce||Cream of mushroom soup, cond|
|10 ounces||Enchilada sauce|
|2 tablespoons||Green chilies, canned; seede|
|8 \N||Tortillas; frozen|
|\N \N||Cooking oil|
|2½ cup||American cheese; shredded (1|
|½ cup||Ripe olives; pitted & choppe|
Recipe by: "Jessica A. Walton" <ryanja@...> In a 10-inch skillet brown the ground beef and onion; drain. Stire in soup, enchilada sauce, milk and chilies. Reduce heat, cover and cook 20 minutes, stirring occasionally. In a small skillet dip the tortillas in a little hot cooking oil just till limp. Drain. Reserving ½ cup cheese, place ¼ cup cheese on each tortilla; sprinkle with olives. Roll up each tortilla. Place in sauce; cover and cook till heated through, 5 minutes. Sprinkle with treserved cheese; coverand cook till cheese metls, about 1 minutes.
Makes 4 servings.
Again, I got this recipe from the same Better Homes and Gardens "Easy Skillet Meals" cookbook, but I make the following changes: I use cream of celery soup, rather than the cream of mushroom, I use whole sliced mushrooms, red peppers or jalepenos (whichever I have on hand) and some diced onions and green peppers within the tortillas. I also use cheddar cheese instead of American and I tend to be a little generous on the cheese. I also put refried beans inside too.