Skillet Enchiladas

If you love Mexican foods, you'll really like this one-dish enchilada meal with all its cheese, green chilies, olives, and enchilada sauce.

Ingredients:

• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1 can (10 oz.) enchilada sauce
• 1/3 cup milk
• 1 to 2 tbsp. canned chopped green chilies
• Vegetable oil
• 8 corn tortillas
• 1 1/2 cups finely shredded cheddar cheese, divided
• 1/2 cup chopped ripe olives

Directions:

In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the 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 each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup of cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with the remaining cheese; cover and cook until cheese is melted.

Number of Servings: 8