Easy Beef Enchilada Skillet – Here is it, 10:30 pm on Wednesday night and I’m trying my darnedest to come up with some fun story to accompany this post.
It isn’t happening.
What is happening is that I just devoured a Coffee Cake in a Mug, I’m in my PJ’s, in my bed, and my brain is floating around in space on a sugar high and lack of really genuine sleep. Needless to say, it’s not exactly the perfect equation for a sound mind capable of retelling a story appropriate for this audience. So we’re just going to jump right in to this quick and easy dinner recipe.
Ingredients:
- 1 lb lean ground beef
- ▢1 med-large onion chopped
- ▢½ tsp kosher salt
- ▢1 tsp ground cumin
- ▢1 ½ tbsp vegetable oil
- ▢3 tbsp corn starch
- ▢3 tbsp chili powder
- ▢1 tsp ground cumin
- ▢1 C tomato sauce
- ▢2 C chicken broth
- ▢15 corn tortialls cut into bite-sized squares
- ▢1 ½ -2 C colby-jack cheese shredded
- ▢Sour cream black olives, green onions, tomatoes, etc for topping.
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PREPARATION:
- In a large skillet (10 inches or larger), brown ground beef with onion, salt, and 1 tsp cumin. Remove meat from pan and drain on paper towels– set aside.
- In the same skillet, heat vegetable oil over medium heat and stir in the chili powder, corn starch, and remaining teaspoon of cumin. Give it a stir and let cook for about 1 minute- once it becomes aromatic, you’re good.
- Stir the chicken broth and tomato sauce, mixing until it’s well combined and smooth. Keep stirring until it comes up to a boil, is starting to thicken and let boil for 1 minute.
- Add meat and cut tortillas to the sauce, stirring until all the tortillas are moistened by the sauce. Bring to a simmer, cover and let cook over med-low heat for about 15 minutes or until the tortillas are soft and have absorbed some sauce. Remove pan from heat.
- Top with grated cheese, cover to let the cheese melt and garnish as desired.
Enjoy !
