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From scratch Beef Enchilada Skillet topped with fresh olives and green onions.
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Easy Beef Enchilada Skillet

Ingredients

  • 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.

Instructions

  • 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.