Beef Enchilada Skillet

This recipe is all about getting dinner on the table fast. Recommended to pair this recipe with:

• Sweet Corn Bread

• Instant Pot Spanish Rice

Start both and then put together the skillet, and dinner could be on the table in less than half an hour.

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Beef Enchilada Skillet

In an oven-safe skillet, prepare:

1/2 recipe Red Enchilada Sauce

• Or, substitute: 1 packet of Enchilada Seasoning Mix & 3/4 cup chicken broth

To the prepared sauce, add:

1/2 lb ground beef, cooked & drained

1 (15 oz) can black beans, rinsed & drained

1 cup frozen petite corn

Cook on medium heat for ~10 minutes, stirring occasionally.

Sprinkle with:

1/2 cup shredded cheese

Allow cheese to melt & serve hot.

Garnish with:

• Cilantro

• Tomatoes, diced (or salsa)

• Guacamole

• Lettuce

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Brenda’s tips:

• Serving size: 4

• Brenda prefers to use 3/4 cup dry beans prepared in the pressure cooker (takes an extra ~40 minutes) in place of canned. Don’t forget to rinse after cooking.

Beef Enchiladas

These enchiladas can be assembled quickly with canned enchilada sauce and packaged tortillas, or if you want to take the time, you can make them entirely from scratch.

If you don’t have beef on hand, you can easily substitute it with chicken or pork.

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Beef Enchiladas

Step 1: Prepare sauce

Make one batch of

Red Enchilada Sauce

• sub: 1 (15 oz) can red enchilada sauce

Stir in:

1 (8 oz) can tomato sauce

Set aside.

Step 2: Prepare tortillas

Make one batch of:

Corn Tortillas

• sub: 8 pkg’d corn tortillas

Set aside.

Step 3: Prepare filling

In a medium mixing bowl, combine:

1/2 lb ground beef, browned & cooked through

1/2 cup onion, finely diced & sautéd

1 (4 oz) can green chilies

1 (15 oz) can black beans (drained & rinsed)

• sub: 3/4 cup dry black beans, cooked & drained

1 cup cooked rice (optional)

~2 Tbsp enchilada sauce (Step 1)

Fold together.

Also prepare:

1 cup cheese, shredded

Set aside.

Step 4: Assemble enchiladas

Preheat oven to 350F.*

Prepare 9” x 9” baking dish by spraying with non-stick baking spray. Pour ~1/2 cup of enchilada sauce (Step 1) into bottom of baking dish.

1. Select 1 tortilla

2. Submerge tortilla in pot of enchilada sauce & quickly remove

3. Sprinkle with ~1 Tbsp cheese

4. Spoon in 1/8 of filling mixture

5. Roll up and place in baking dish

6. Repeat steps 1-5 with remaining 7 tortillas

Pour remaining enchilada sauce (Step 1) over the rolled enchiladas.

*Optional: if you’re not eating right away, cover baking dish with tinfoil and store in refrigerator (up to 24 hours) until ready to bake.

Step 5: Bake

Bake at 350F for 20 minutes (uncovered). Remove from oven and sprinkle with remaining shredded cheese. Return to oven and bake an additional 5 minutes.

Serve hot, garnished with cilantro and sour cream.

Additional recommended toppings:

• shredded lettuce

• diced tomatoes

• sliced olives

• chopped green onions

• salsa

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Brenda’s tips:

• Serving size: 4 servings

• Brenda prefers the method of making the sauce, tortillas, & beans from pantry staples (whatever she has on hand) and then assembling the enchiladas.

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Window to B’s kitchen…

*Note: some of the following photos reflect 1.5x batch (more leftovers!)