Craving Enchiladas on a weeknight? Satisfy that craving with this Easy Beef Enchilada Skillet! It’s got all the flavors of regular enchiladas, but half the fuss!
Enchiladas would have to be one of my top 10 favorite foods to eat. When I go out to eat, I tend to order cheese enchiladas or beef fajitas. But at home, I’ve been making enchiladas using ground beef or chicken for the last six months or so. I’m still working on and perfecting that recipe, so stay tuned!
The inspiration for this Easy Beef Enchilada Skillet recipe comes from an issue of Cooks Country magazine. Their recipe called for a can of enchilada sauce. I’m working on my own enchilada sauce recipe, but haven’t come up with one I’m totally happy with. Store-bought enchilada sauce usually contains funky ingredients like modified corn starch, so I don’t buy it. I have bought Rick Bayless’s Frontera enchilada sauce in the past, and it’s one of the better store-bought ones you can get ingredient-wise.
I always have crushed tomatoes in my pantry and ground beef in the freezer, so it’s pretty easy to whip this up. The only thing I might need from the store is corn tortillas. Speaking of which, this is the brand of tortillas that I use and love. They’re organic corn tortillas and contain only three ingredients. Bonus that they only cost $1.39!
10 corn tortillas (6-inch), but into 1-inch strips or squares
1 lb. lean ground beef
3 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp fine sea salt
1 (14.5 oz) can of fire roasted crushed tomatoes (such as Muir Glen)
1/4 cup sliced black olives - or 1 (2.25 oz) can of sliced black olives
3 scallions, thinly sliced
1 to 1-1/2 cups of shredded Monterey Jack or mild cheddar cheese
In a 12-inch nonstick skillet, heat the oil over medium heat until it begins to shimmer. Add the tortilla strips and fry, tossing occasionally, until they begin to develop brown spots, about 7-8 minutes. Remove from skillet and place onto a paper towel-lined plate.
Raise the heat to medium-high, add the ground beef and onion, and let cook, breaking it up with a spoon as it browns. Once the meat has browned, add the seasonings and toss to coat the meat mixture. Reduce the heat to medium, stir in the crushed tomatoes and 2 cups of the tortilla strips. Let simmer for about 5 minutes. Sprinkle the rest of the tortilla strips, olives, scallions and cheese over the top. Serve topped with sour cream, if desired.
If you want this to have a wetter texture, you can add an (8 oz.) can of tomato sauce to the skillet when you add the crushed tomatoes.
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