Skillet Enchilada

My friend, Ally, sent me some new recipes to try awhile back.  I was very excited to see how they would turn out.  I didn't have all of the ingredients, so I had to substitute some things, but the meal turned out tasty and very filling. You can make the skillet enchiladas yourself.

First brown some ground beef in a skillet.  You can also use ground turkey.  Since I only had 1/2 lb of beef, instead of 1 lb, I added some corn and later spanish rice.

 

After the beef is cooked and drained, add a 1/2 cup to 1 cup of salsa, 1 and a 1/4 cup of milk, and a can of tomato soup.  (I didn't have tomato soup, so I used tomato juice which turned out well also.)  I added rice which was not in the recipe, but I was trying to make the meat go farther.  Add the cooked rice to the skillet.  (You can add uncooked rice to the skillet, but it takes longer to cook.)  

  

With all of these ingredients in the skillet, add about 5-6 tortilla shells, cut into squares.

 

An easy way to do this is to lay the tortilla shells down, and use a pizza or pasta cutter to cut the squares.  Add the squares to the skillet, and continue to cook on medium/high heat.

 

Continue to cook until the shells are limp and a little mushy, stirring occasionally.  When everything is hot, add some shredded cheddar cheese and mix until the cheese is starting to melt. 
 

When everything is done you can garnish with lettuce, sour cream, more cheese, tomato, or whatever else you would enjoy.  We ate it plain and it tasted great.  Enjoy!