Skillet Enchiladas

By GmaJan12

Ingredients

• 2 pounds ground beef, divided
• 1 small onion, chopped
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10 ounces) enchilada sauce
• 1/2 cup milk
• 1 can (4 ounces) chopped green chilies
• 3/4 cup water
• 8 flour tortillas (8 inches), warmed
• 2-1/2 cups (10 ounces) shredded cheddar cheese
• 1 envelope taco seasoning

Details

Servings 8

Preparation

Step 1

In a large skillet, cook 1 pound of ground beef and onion over medium heat until no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.

Meanwhile, in another skillet, cook remaining beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally.

Place about 1/4 cup taco-seasoned beef down the center of each tortilla; top with 1/4 cup cheese. Roll up and place seam side down over meat sauce in skillet. Sprinkle with remaining cheese. Cover and cook for 1-2 minutes or until cheese is melted.

Yield: 8 servings.