Potluck Enchiritos

• 2 pounds Lean Ground Beef
• Taco Seasoning, Or Your Own Blend Of Spices For Taco Meat
• 1 can (28 Oz. Can) La Victoria Mild Enchilada Sauce
• 2 cans (10 Oz. Can) Cream Of Chicken Soup
• 30 whole White Corn Tortillas
• 2 cups Shredded Mexican Cheese Blend
• 1 can (6 Oz. Can) Pitted Black Olives

1. Brown ground beef and add spices as you would if you were making taco meat.
2. (I use black pepper, seasoned salt, cumin, garlic powder, chili powder, and onion powder.)
3. Drain fat and set aside.
4. Cut the tortillas into cubes; set aside.
5. Drain olives and cut in half; set aside.
6. In a large stockpot on medium heat, add the enchilada sauce and cream of chicken soup.
7. Mix well until thoroughly blended.
8. Bring up the heat to just below a boil.
9. By handfuls, add in the tortilla cubes and mix thoroughly.
10. Add the ground beef, cheese, and olives and mix thoroughly.
11. Simmer, stirring occasionally, for about 10 minutes and until the cheese is melted and all ingredients are heated through.

ground beef, victoria, cream of chicken soup, mexican cheese, black olives

Taken from tastykitchen.com/recipes/main-courses/potluck-enchiritos/ (may not work)