Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground beef

  2. 1/2 cup 31g / 1.1oz Chopped onion

  3. 10 1/2 oz 298g Cream of mushroom soup - condensed

  4. 10 oz 284g Enchilada sauce

  5. 1/3 cup 78ml Milk

  6. 2 tablespoons 30ml Green chilies - canned, seeded

  7. 8 Tortillas - frozen Cooking oil

  8. 2 1/2 cups 365g / 12oz American cheese - shredded

  9. 1 1/2 cup 73g / 2.6oz Ripe olives - pitted and chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 10-inch skillet brown the ground beef and onion; drain. Stir 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 until limp. Drain. Reserving 1/2 cup cheese, place 1/4 cup cheese on each tortilla; sprinkle with olives. Roll up each tortilla. Place in sauce; cover and cook until heated through, 5 minutes. Sprinkle with reserved cheese; cover and cook until cheese melts, about 1 minutes. Again, I got this recipe from the same Better Homes and Gardens "Easy Skillet Meals" cookbook, but I make the following changes: Modified by Jessica A. Walton: I use cream of celery soup, rather than the cream of mushroom, I use whole sliced mushrooms, red peppers or jalapenos (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.


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