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Guest Post by Cheryl Siens
My grandmother lived with us for the last 3 ½ years of her life. She had a very dear friend named Dorriene who had moved to New Jersey many years ago. Dorriene came to visit us to spend a week with Grandma during that time.
She told us the one thing she never got over missing from Texas was good Mexican food. I made this recipe for her and she loved it. Reminded her of a little place she and my grandparents used to frequent in San Antonio. I was so glad to be able to send her home with a recipe that would bring back a little bit of Texas.
Skillet Enchiladas
Ingredients
- 1 lb. ground beef
- 1/2 cup chopped onion
- 2 T. green chilies (I use the kind in a can)
- 1 can cream of mushroom soup
- 1 can enchilada sauce
- 1/3 cup milk
- 1/4 cup oil
- 8 corn tortillas
- 2 1/2 cups grated American cheese (I go to the deli counter and ask for about a 4-5 inch chunk of cheese)*
- 1/2 cup chopped ripe olives -optional
Directions
- Brown ground beef and onion in large skillet. Drain fat.
- Stir in chilies, soup, enchilada sauce and milk. Bring to a boil.
- Reduce heat, cover and simmer 20 minutes, stirring occasionally.
- Heat oil in small skillet over medium heat. Fry tortillas until limp, drain on paper towels.
- Put 1/4 cup grated cheese on each tortilla and small amount of ripe olives. R
- oll tortilla up and place in mixture in large skillet.
- Cover and cook 5 minutes.
- Uncover, sprinkle with remaining cheese.
- Cover until melted, about a minute. Serve hot.
*You can use Velveeta instead of American cheese, but to me, it’s not as smooth.
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Are you interested in guest posting on Family Friendly Frugality? Please email me heather @ familyfriendlyfrugality.com. I’m looking for anything in the family friendly/frugal niche, but specifically how-to’s, DIY posts and RECIPES! Must be original content not posted elsewhere.
