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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
2-1/2 cup(s) (10 ounces) shredded cheddar cheese |
1 10-3/4 ounce(s) can condensed cream of mushroom soup, undiluted |
1 4-oz. can(s) chopped green chilies |
1/2 cup(s) chopped ripe olives |
1 10-oz. can(s) enchilada sauce |
8 8-inch flour tortillas, warmed |
2 pound(s) ground beef, divided |
1/2 cup(s) milk |
1 small onion, chopped |
3/4 cup(s) water |
Directions:
1. In a large skillet, cook 1 pound of ground beef and onion over medium heat until no longer pink; drain. Stir in 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. Top with olives.
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