Skillet Enchiladas

1 LB Ground Beef
1/2 Cup Chopped Onion
1 Can Condensed Cream of Mushroom Soup (10 3/4 oz)
1 Can Old El Paso Mild Enchilada Sauce
1/3 Cup Milk
1 Can Old El Paso Chopped Green Chilies
8 Old El Paso Tortillas
2 1/2 Cups Shredded Sharp American Cheese (10 oz)
1/2 Cup Chopped pitted ripe Olives
Cooking Oil

In 10-inch skillet, cook ground beef and onion till meat is brown and onion is tender; drain off excess fat. Stir in soup, enchilada sauce, milk, and chilies. Reduce heat; cover and simmer 20 minutes, stirring occasionally. In small skillet, dip tortillas in hot oil just 'till limp, about ten seconds on each side. Drain on paper towels. Reserve 1/2 Cup cheese; place 1/4 Cup of the remaining cheese on each tortilla. Sprinkle with olives. Roll up each tortilla. Place in sauce in skillet; cover, cook 'till heated through, 5 minutes. Sprinkle with reserved cheese, cover and cook 'till cheese melts, about 1 minute.

Makes 4 servings