Stovetop Enchilada


1½ lb. ground beef
¼ C. chopped onion
2 medium potatoes, peeled and shredded
1 (4 oz.) can chopped green chilies
½ C. water
4 corn tortillas
Shredded white cheese


Brown the ground beef in a 10 inch nonstick skillet, stirring until crumbly. Drain. Add onion and potatoes. Cook until tender. Stir in green chilies and water. Cook until water evaporates. Heat the tortillas in the microwave or skillet to soften. Spoon mixture on tortillas and roll. Sprinkle cheese on top. Microwave until cheese melts. Top with chopped lettuce and tomato.