I have yet to make a traditional enchilada. We didn’t really have enchiladas a lot growing up so I’ve never had the urge to really recreate them. But as a casserole or skillet dish? Oh yeah, I’ll make that right away.
This was quite simple to make but lacked some flavor to the dish. It tastes like a traditional enchilada but as a skillet dish, I would like more flavor. Next time I’ll use a taco seasoning on the meat or even add some bell peppers to the mix. And spices to the enchilada sauce.
Beef Enchilada Skillet
2 lbs. Lean ground beef
1/2 cup onion, diced
Salt, pepper, and garlic powder to taste
I package enchilada sauce (made according to instructions which includes 1 1/2 c water and 1 8 oz can tomato sauce) or 1 can of enchilada sauce
1 8 oz can tomato sauce (separate from above enchilada sauce)
8 corn tortillas
2 cups shredded cheddar cheese
In a large skillet, brown meat and onions together. Season with salt, pepper, and garlic powder.
While meat is browning, make enchilada sauce according to package instructions.
Once meat is completely browned, drain by using a colander. Return half of the meat mixture to the skillet. Add half of the enchilada sauce and 1/2 can of tomato sauce to the beef. Taking 4 of the corn tortillas, cut into bite size pieces and add to the meat. Stir together. Sprinkle with cheese. Add remaining meat and repeat the process. Let cook for 7-10 minutes. Serve hot.