Skillet Enchilada Casserole
1 pound ground sirloin
1/2 cup chopped onion
1 cup salsa
6 oz sharp cheddar cheese
1/2 cup light sour cream
1 TBSP taco seasoning
1 10.75 oz can of fat-free cream of mushroom soup
8 (6-inch) corn tortillas, cut into 1-inch pieces
2 cups shredded lettuce
Heat a large nonstick skillet over medium high heat. Add beef and onion; cook until beef is browned, drain and return to pan.
Combine salsa, 2 oz cheese, sour cream, taco seasoning and soup, stir well. Add to beef mixture. Stir in tortilla pieces. Bring to boil, stir frequently; reduce heat and simmer 6 minutes.
Top with 4 oz cheese , cook 2 minutes or until cheese melts.
Top each serving with lettuce.