I absolutely love to make enchiladas (as you can see from my many Enchiladas Recipes) but some times there just isnt enough time and/or energy. Don’t get me wrong, enchiladas are not really that time consuming but there are days when I truly only have 15 minutes for hands on time. That is when I make these lazy type meals, where you essentially put it all in the pan and walk away. Cheesy Enchilada Skillet is a filling, protein packed, flavor filled meal that you can have ready in no time.
Normally I saw use flour or corn tortillas to you likely on enchilada recipes. And yes technically they will both work for this dish. However, I urge you to use corn (yellow or white) for this preparation. Because the tortillas cook in the pan while the sauce is thickening, a flour tortilla will get gummy and then possibly disintegrate into the mix.
Substitutes and Variations:
The sauce mixture in this recipe is basically for enchilada sauce. So if you want to cut down the time even more you can use a canned or jarred enchilada sauce. You could also go for a green enchilada sauce if you want. I used monterey jack cheese but you could definitely use cheddar. And I used canned diced jalapeños but you could use green chiles if the heat level is too high.
Suggestions for Sides:
I would suggest some cilantro lime rice (simply prepare rice as normal and then add lime juice and fresh chopped cilantro after it is done steaming) as a side dish for this meal. If you want more veggies – maybe grab a southwest style salad mix.
Tools that may make this recipe easier:
You will need a large enough pan to make this one pot wonder. You can use a 12 or 14 inch “everyday pan”. Just be sure you have a well fitting lid for the pan.
Now Let’s Get Cookin’!
Cheesy Enchilada Skillet
Equipment
Ingredients
- 1 lb Ground Beef
- ½ Medium White Onion
- 3 tbsp Taco Seasoning see recipe below
- 1 tbsp Avocado Oil
- 1 cup Beef Broth
- 1 15oz can Tomato Puree
- 2 tbsp Cornstarch
- 1 15oz can Black Beans drained
- 1 15oz can Corn drained
- 10 6-inch Corn Tortillas cut into 1 inch strips
- ½ lb Monterey Jack Cheese cut inot ¼-inch slices
- 4 stalks Green Onions chopped (plus more for garnish)
Instructions
- In a extra large saute pan over medium high heat, add oil, and onion. Saute about 3 minutes then add ground beef and ½ tablespoon of taco seasoning. Cook and crumble until no longer pink.
- In a large measuring cup, whisk together broth, remaining taco seasoning, tomato puree and cornstarch.
- Add broth mixture to ground beef, along with corn and black beans. Stir to combine and reduce heat to medium. Gently fold in the cut tortilla strips. Cover and let cook for 15 minutes.
- Remove lid and stir gently. Lay cheese slices in a an even single layer, sprinkle with green onions and recover pan for 5 more minutes.
- Serve with more green onions sprinkled on top, if desired.
Notes
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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