Beef Enchilada Skillet
This Beef Enchilada Skillet will satisfy those enchilada cravings and with a lot less work. So easy and delicious!
Prep Time 5 minutes
Cook Time 19 minutes
Total Time 24 minutes
Servings 4 servings
Calories 637kcal
Ingredients
- 2 tbsp ghee or olive oil
- 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
- sour cream
Instructions
- 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.
Notes
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: