This Beef Enchilada Skillet will satisfy those enchilada cravings and with a lot less work. So easy and delicious!
Course Main Course
Prep Time 5minutes
Cook Time 19minutes
Total Time 24minutes
2tbspghee or olive oil
10corn tortillas(6-inch), but into 1-inch strips or squares
1lb. lean ground beef
1/2tspfine sea salt
1(14.5 oz) can of fire roasted crushed tomatoes (such as Muir Glen)
1/4cupsliced black olives - or 1(2.25 oz) can of sliced black olives
3scallions, thinly sliced
1to 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. <br /><br />Estimated Nutrition Facts: