Skillet Beef Enchiladas (Print Version)
# Ingredients:
01 -
3 cups diced yellow onions (from 2 medium ones)
02 -
6 cloves garlic, finely chopped (2 tablespoons)
03 -
1 cup low-sodium beef broth
04 -
2 packets (1 ounce each) taco seasoning mix with reduced sodium
05 -
2 tablespoons olive oil or your preferred cooking oil
06 -
2 pounds of lean ground beef (90/10 works best)
07 -
1 can of black beans (15 ounces), rinsed and drained
08 -
2 cups enchilada sauce with chile (brands like Frontera work well)
09 -
10 small corn tortillas (6-inch size), sliced into triangular pieces
10 -
2 cups shredded 4-cheese blend (Mexican-style, about 8 ounces)
11 -
Cilantro, finely chopped, to sprinkle on top
12 -
Fresh jalapeño slices for a spicy garnish
# Instructions:
01 -
On medium-high heat, warm olive oil in a large cast-iron pan. Toss in the onions and sauté for about 8 minutes, stirring now and then, until they become soft and translucent. Add garlic and cook for about a minute, constantly stirring, until it smells great.
02 -
Add ground beef to the hot pan. Break it apart with a wooden spoon and cook for about 6 minutes or until it's no longer pink and fully crumbled.
03 -
Pour in the beef broth and sprinkle in taco seasoning. Stir everything together, let it boil briefly, and cook for about 90 seconds. Take the skillet off the heat once the sauce thickens just slightly.
04 -
Scoop 2 cups of the cooked beef mixture into a separate bowl, let it cool for half an hour, then cover and refrigerate for up to 48 hours for later use.
05 -
Adjust your oven rack so it's 6 inches below the heating element. Turn on the broiler and let it preheat.
06 -
Stir black beans and enchilada sauce into the cooked beef left in the pan. Layer tortilla wedges over the surface and gently mix them in until evenly coated and spread throughout.
07 -
Scatter shredded cheese evenly over the top. Broil for about 4 minutes or until the cheese is bubbly and beginning to brown here and there.
08 -
Take the dish out of the oven, then sprinkle cilantro and jalapeño slices on top. Serve warm.
# Notes:
01 -
Keep leftover meat mixture chilled. It'll last 2 days and is great for other meals.