Skillet Beef Enchiladas
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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).
  4. Serve with sour cream if desired.
Recipe by Baked in AZ at