Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| ½ cup | Chopped onion |
| 10½ ounce | Cream of mushroom soup, cond |
| 10 ounces | Enchilada sauce |
| ⅓ cup | Milk |
| 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.
Enjoy!