Skillet Enchiladas

• 1 can Tomato Sauce (14oz Can)
• 1 Tablespoon Chili Powder
• 1 teaspoon Cumin
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Salt
• 1 pound Ground Beef (96/4 Lean)
• 1/2 Tablespoons Garlic, Minced
• 4 ounces, weight Canned Fire Roasted Diced Green Chilies
• 1/2 cups Lite Shredded Mexican Cheese, Divided
• 2 whole Corn Tortilla Shells, Cut In Half

1. In a medium bowl, add tomato sauce, chili powder, cumin, garlic powder and salt.
2. Mix until combined; set aside.
3. In a skillet over medium heat add ground beef and garlic and cook until beef is no longer pink.
4. Drain the fat.
5. Add green chilies into the skillet with the beef then add half of the tomato mixture.
6. Mix until combined.
7. Top with 1/4 cup of cheese and then the tortilla shells.
8. Add remaining tomato sauce and top with remaining 1/4 cup of cheese.
9. Turn the heat down to medium-low and cover.
10. Cook until sauce starts to bubble and cheese is melted.
11. Let it cool for a couple of minutes and serve.
12. Optional toppings: avocado, Greek yogurt, jalapenos, fresh tomatoes and hot sauce.

tomato sauce, chili powder, cumin, garlic, salt, ground beef, garlic, green chilies, mexican cheese, tortilla shells

Taken from tastykitchen.com/recipes/main-courses/skillet-enchiladas-2/ (may not work)