Skillet Beef Enchiladas are made right on the stove top. The best part is that it’s ready in 30 minutes.
Dinner isn’t really where I enjoy being in the kitchen. I much prefer baking than cooking. That being said, I do enjoy savory food and I especially enjoy it when I have a menu planned and everything stocked in my kitchen for dinner. Something I am really working on. Anyways, easy dinners are my jam. Life gets busy and somedays I don’t want to spend all afternoon in the kitchen just to turn around and spend all night washing dishes. At least it feels like all night ;). This is another 30 minute supper from Cook’s Country Magazine. I always try out a few from every issue. We love mexican food and I love that this is a skillet dinner. Hello easy clean up!
Best part about this recipe is that it is easy and fast. A winning combination in my book.
Something we really like about this dish is that you cook the corn tortillas in oil first till they are slightly crispy. It makes it so that they don’t get all soggy from the enchilada sauce!
I love olives with beef enchiladas too. It just goes so well together. My 7 year old took the leftovers to school for lunch and said it was really good Mom! Yay! Kid approved and adult approved.
I have made this with green enchilada sauce and red enchilada sauce. Both were great, really whatever you prefer. If you are local, I really like the Macayo’s canned enchilada sauce. The green is rather spicy which we like but their red is great also!
Here is the skillet I used in the recipe. I used this skillet so much! It is affordable and I love the high sides.
- 3 Tablespoons vegetable oil
- 12 corn tortillas, halved then cut into 1" strips
- 1 pound 90% lean ground beef
- 1 onion, chopped fine (I used a food processor)
- ½ teaspoon salt
- 1 (15-16 ounce) can enchilada sauce
- 1½ - 2 cups mexican blend or colby jack cheese, shredded
- 1 (2.25 ounce) can sliced black olives, drained
- 2 green onions, sliced thin on diagonal
- sour cream, optional
- Heat oil in a 12" nonstick skillet over medium heat until simmering. Add the tortilla strips and fry until spotty brown, about 10 minutes. Transfer to a paper towel lined plate.
- Cook the beef, onion and salt in now empty skillet over medium-high heat. Break up the meat with a spoon and cook until browned, about 6 minutes. Reduced to medium-low and stir in enchilada sauce and 2 cups of the tortilla strips. Simmer until slightly thickened, about 5 minutes.
- Sprinkle remaining 1 cup of tortilla strips, cheese and olives. Reduce heat to low and cook until cheese is melted (can put a lid on to speed up the cheese melting).
- Serve with sour cream if desired.
Recipe Source: Cook’s Country Magazine June/July 2016 Issue
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