Enchiladas In A Skillet - cooking recipe

Ingredients

1 lb. ground beef
1 medium onion, chopped
1 (10 3/4 oz.) can condensed cream of mushroom soup (undiluted)
1 can enchilada sauce (10 oz.)
1/3 c. milk
1 1/2 Tbsp. chopped green chilies
vegetable oil
8 corn tortillas
2 1/2 c. finely shredded Cheddar cheese, divided
1/2 c. chopped ripe olives

Preparation

In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil; reduce heat and cover. Simmer for 20 minutes, stirring occasionally.