GREEN CHILI ENCHILADAS

Ingredients

1 pound ground beef
2 (4.5-ounce) cans chopped green chili peppers, drained
1 medium onion, chopped
Salt, pepper and cumin to taste
1 can cream of chicken soup
1 soup can of milk
1 package corn tortillas
2 cups Mexican blend shredded cheese
Guacamole, 1 can diced Rol-Tel tomatoes-drained, black olives (chopped), sour cream

Preparation

Brown ground beef and drain off excess liquid. Add peppers, onion and seasoning. Cover and simmer. Add soup and milk. Bring to a boil. In casserole dish, make a layer of tortillas, layer of cheese, then soup mixture. Repeat until all of soup mixture is used. Sprinkle with cheese. Place dish on cookie sheet and bake at 350 degrees for 30 minutes. Garnish with guacamole, Rol-Tel tomatoes, black olives or a dollop of sour cream.
— Ginger Mullins,
Commodity Department