1 pound ground beef
1 jar (16 ounces) Pace® Picante Sauce
8 corn tortillas (6-inch), cut into 1-inch squares
4 ounces shredded Cheddar cheese (about 1 cup)
Sour cream
Chopped green onion
* Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
* Stir the picante sauce, tortillas and half of the cheese in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until it's hot and bubbling.
* Top with the remaining cheese. Serve with sour cream and green onions.
Found At: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25723&INTCID=Picky_Eater_Pleasers_Collection_Recipe_2|Beefy_Enchilada_Skillet
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