1 lb. ground meat
1/2 c. chopped onion
1 can condensed mushroom soup
1 (10 oz.) can Old El Paso
mild enchilada sauce
1/3 c. milk
8 Old El Paso tortillas
2 Tbsp. Old El Paso chopped
2 1/2 c. shredded sharp
1/2 c. chopped, pitted ripe
In a 10-inch skillet, cook ground beef and onions until
meat is brown and onion is tender, drain off excess fat. Stir
in soup, enchilada sauce, milk and chillies. 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 toweling. Reserve 1/2
cup cheese, place 1/4 cup of remaining cheese on each tortil-
las. Place in sauce on skillet, cover and cook until heated
through, 5 minutes, sprinkle with remaining cheese, cover and
cook until cheese melts, about 1 minute.
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