Mexican Enchilada In a Skillet

You will need:

• 1 pound ground beef
• 1/2 cup Water
• 1/2 cup of your favorite Salsa (I've used both Chi Chi's brand and Pace brand before)
• 1 can tomatoe soup
• small chopped onion
• 4-6 oz. grated cheddar cheese for the topping
• 10 Mission Brand soft yellow corn tortillas (6" size) cut into 1-2 inch pieces
• Salt, pepper, garlic powder sprinkled
• can of Old El Paso Enchilada Sauce

Brown the ground beef in a skillet with chopped onion, sprinkle with salt, pepper and garlic powder, drain fat and return to skillet. Add the water, salsa, tomatoe soup and cut up corn tortillas bring to a boil and stir, then cover and reduce heat to low for about 5-8 minutes stirring occasionally. Top with grated cheese and cover until melted. Put on serving plates and drizzle the skillet enchilada with heated enchilada sauce on each individual plate. Serve with chips and salsa, chips and guacamole dip (click HERE for my recipe for guacamole dip), refried beans or rice.
Serves 5
This recipe is about as easy as it gets, when you need something quick! This was a Campbell's Kitchen Recipe I found in a magazine....I changed a few things to suit my taste...like adding the enchilada sauce, onion, salt, pepper and garlic salt.
Enjoy!