Beef Enchilada in the Skillet

Serves 6 in about 30 minutes. The skillet brings taco seasoning and mexican cheese together.

Ingredients

• 1 lb ground beef
• 1 onion diced
• 4 cloves garlic, minced (or to taste)
• 1 1-ounce packet taco seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 10-ounce can red enchilada sauce
• ¼ cup water
• 1 cup salsa
• 7 6-inch corn tortillas (cut into 1-inch pieces)
• 1 15-ounce can black beans, rinsed & drained
• 1 14-ounce can corn kernels, drained
• 1 ½ cups shredded mexican cheese (or use colby jack or cheddar)

Method

1. Cut the corn tortillas into 1-inch pieces. Chop the onion, grate the cheese, if needed, open the cans and drain, etc., and measure out the other ingredients.
2. In a large skillet over a lively medium heat, brown the ground beef and the onion, breaking up the beef as it cooks. When the beef is no longer pink and the onion is soft, drain excess fat and return skillet to the stove top.
3. Turn the heat down to medium and add the minced garlic. Simmer about 30 seconds, while stirring often.
4. Stir in the seasonings (taco seasoning, garlic powder, onion powder, oregano and smoked paprika) and stir until well incorporated with the meat mixture.
5. Tip in the enchilada sauce, water, and salsa. Mix well.
6. Stir in the corn tortillas, stirring them in so they all get coated with the sauce.
7. Stir in the black beans and corn. Stir. Heat the mixture to a low simmer and heat the mixture through.
8. Turn off the heat and sprinkle the cheese on top. Cover the skillet with the lid and let the cheese melt.
9. Plate with your favorite toppings. We like fresh cilantro, sour cream, avocado slices, extra salsa, etc.

More beef ideas are in the beef collection.