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Skillet Enchilada

"My family loves anything in a flour tortilla, and this is no exception," writes Regina Stock from Topeka, Kansas. "These meaty enchiladas are very each to fix," she adds.

8 ServingsPrep/Total Time: 30 min.

Ingredients

2 pounds ground beef, divided
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With Johnsonville Italian Sausage.
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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

Directions

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

2 of 2

Skillet Enchilada (continued)

Directions (continued)

and cook for 1-2 minutes or until cheese is melted. Yield: 8
servings.

Nutrition Facts: 1 serving (1 cup) equals 512 calories, 27 g fat (13 g saturated fat), 97 mg cholesterol, 955 mg sodium, 34 g carbohydrate, 1 g fiber, 34 g protein.