Skillet Enchilada

Name: Skillet Enchilada
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 whole milk; 1 can (4 ounces) chopped green chilies; 3/4 cup water; 8 flour tortillas (8 inches), warmed; 2-1/2 cups shredded cheddar cheese

9 ingredients

3 steps

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 whole milk
1 can (4 ounces) chopped green chilies
3/4 cup water
8 flour tortillas (8 inches), warmed
2-1/2 cups shredded cheddar cheese

Directions

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.
2

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.
3

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.