Speedy Mexican Beef Skillet Dinner

Speedy Mexican Beef Skillet Dinner
Sharon Ashe
Ingredients:
1 lb lean ground beef
1 small onion, chopped
1 garlic clove, minced
1 (10 ¾-oz.) can condensed cream of mushroom soup
1 (4.5-oz) can Old El Paso chopped green chiles
1 (10-oz.) can Old El Paso enchilada sauce
2 cups tortilla chips, broken slightly
4 oz. (1 cup) shredded cheddar cheese
2 tablespoons chopped fresh cilantro, if desired
Directions:
In large skillet, cook ground beef, onion and garlic over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
Stir in soup, chiles, enchilada sauce and chips. Reduce heat to medium; cook and stir 3 to 4 minutes or until thoroughly heated and bubbly.
Sprinkle with cheese . Cover; cook an additional 2 to 3 minutes or until cheese is melted. Sprinkle with cilantro (optional).
This recipe has the flavor of enchiladas, but is an easy one to prepare as a skillet dinner. The tortilla chips soften until their texture resembles that of corn tortillas. Use either white or yellow chips, and save a few to crush and sprinkle over the skillet for a crunchy garnish.
Team this skillet casserole with corn muffins and fresh orange and lime segments.