Here is it, 10:30 pm on Wednesday night and I’m trying my darnedest to come up with some fun story to accompany this post.
It isn’t happening.
What is happening is that I just devoured a Coffee Cake in a Mug, I’m in my PJ’s, in my bed, and my brain is floating around in space on a sugar high and lack of really genuine sleep. Needless to say, it’s not exactly the perfect equation for a sound mind capable of retelling a story appropriate for this audience. So we’re just going to jump right in to this quick and easy dinner recipe.
I love this easy beef enchilada skillet because it takes all the flavors and textures of real, I-spent-all-day-slaving-over-rolled-bundles-of-goodness enchiladas, throws them into a pan and within 30 minutes is done!
You’ll start off with browning a pound of lean ground beef with some diced onion and a few spices. Remove the meat from the pan when it’s cooked and spoon onto paper towels to drain off some of the fat.
Give the skillet you just used to brown the meat a wipe with a paper towel to remove any excess grease and add just a tablespoon and a half of vegetable oil to the pan. Yes, I realize we’re swapping fat for fat, but this is just the way it has to be. We’re making enchilada sauce here and we need just a touch of oil to bring it all together. I scaled down my original enchilada sauce recipe to work with this recipe and you can click over to the original post to see a step-by-step of the process. It’s a super simple short-cut sauce that tastes infinitely better than anything you can get in a can.
Cut about 15 corn tortillas into bite-sized squares…
and add the beef and the tortillas to the sauce, stirring until all the tortillas are moistened with sauce.
Bring the tortillas, meat and sauce to a simmer, cover and let cook for about 15 minutes or until the tortillas have started to soften and have absorbed some of the sauce and remove the pan from the stove.
Time for cheese!
Sprinkle a generous amount of colby- jack cheese over the top and cover to help it melt.
Top with sour cream, olives, tomatoes, green onions, or whatever else your little heart desires and eat up!
- 1 lb lean ground beef
- 1 med-large onion, chopped
- 1/2 tsp kosher salt
- 1 tsp ground cumin
- 1 1/2 tbsp vegetable oil
- 3 tbsp corn starch
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1 C tomato sauce
- 2 C chicken broth
- 15 corn tortialls, cut into bite-sized squares
- 1 1/2 -2 C colby-jack cheese, shredded
- Sour cream, black olives, green onions, tomatoes, etc for topping.
- In a large skillet (10 inches or larger), brown ground beef with onion, salt, and 1 tsp cumin. Remove meat from pan and drain on paper towels-- set aside.
- In the same skillet, heat vegetable oil over medium heat and stir in the chili powder, corn starch, and remaining teaspoon of cumin. Give it a stir and let cook for about 1 minute- once it becomes aromatic, you're good.
- Stir the chicken broth and tomato sauce, mixing until it’s well combined and smooth. Keep stirring until it comes up to a boil, is starting to thicken and let boil for 1 minute.
- Add meat and cut tortillas to the sauce, stirring until all the tortillas are moistened by the sauce. Bring to a simmer, cover and let cook over med-low heat for about 15 minutes or until the tortillas are soft and have absorbed some sauce. Remove pan from heat.
- Top with grated cheese, cover to let the cheese melt and garnish as desired.
by Heather Cheney
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