Skillet Beef Enchiladas


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This is a great dinner to make for your family! Omit the green chilies if you have little ones, though.

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Serving Size / Yield

4 servings


  • 1 lb. ground beef
  • 1/2 C. chopped onion
  • one 10 3/4-oz. can condensed cream of mushroom soup
  • one 10-oz. can mild enchilada sauce
  • 1/3 C. milk
  • 2 Tbs. chopped green chilies
  • 8 tortillas
  • cooking oil
  • 2 1/2 C. shredded sharp American cheese
  • 1/2 C. chopped pitted ripe olives

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In a 10-inch skillet, cook ground beef and onion until meat is brown and onion until meat is brown and onion is tender.  Drain off excess fat.  Stir in soup, enchilada sauce, milk, and chilies.  Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.  In a small skillet, dip tortillas in hot oil just until limp, about 5 seconds on each side.  Drain on paper towels.  Reserve 1/2 cup cheese.  Place 1/4 cup of remaining cheese on each tortilla.  Sprinkle with olives.  Roll up each tortilla.  Place in sauce in skillet, then cover and cook until heated through, about 5 minutes.  Sprinkle with reserved cheese, cover, and cook until cheese melts, about 1 minute. 

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