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Skillet enchiladas

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Ingredients/Components

milk - 1/3 c
vegetable oil - 1 item
chopped ripe olives - 1/2 c
ground beef - 1 lb
medium onion, chopped - 1 item
corn tortillas - 8 item
canned chopped green chilies - 1 2
10 oz
can condensed cream of mushroom soup undiluted - 1 3/4
can enchilada sauce - 1 oz

How to make skillet enchiladas:

In a large skillet, cook ground beef and onion over medium heat until meat is no longer pink. Drain. Stir in soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.

Meanwhile, in another skillet, heat 1/4-inch of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp. Drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of the mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted. Yield: 8 enchiladas.

Recipe categories: Main dish, Ground beef, Beef.

Rating:

2.7

Average rating: 2.7, total votes: 6

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