Beef Enchiladas Skillet (Print Version)
# Ingredients:
01 -
2 pounds lean ground beef (90/10)
02 -
1 can (15 oz) black beans, rinsed and drained
03 -
2 tablespoons of minced garlic (6 cloves)
04 -
1 cup low-sodium beef broth
05 -
2 tablespoons olive oil
06 -
2 envelopes (1 oz each) taco seasoning, reduced sodium
07 -
3 cups diced yellow onion (about 2 medium onions)
08 -
10 corn tortillas (6 inches), cut into 8 triangles
09 -
2 cups red enchilada sauce (like Frontera brand)
10 -
8 oz shredded Mexican cheese blend (2 cups)
11 -
Fresh cilantro, chopped (optional topping)
12 -
Jalapeño peppers, thinly sliced (optional topping)
# Instructions:
01 -
Warm up olive oil in a big skillet over medium-high heat. Toss in the onions and give them a stir now and then, cooking until they're soft and see-through, around 8 minutes. Add the garlic, keep stirring for about a minute, or until the smell pops.
02 -
Drop the ground beef into the same skillet. Cook while stirring and break it up with a spoon until it's browned and crumbled, about 6 minutes.
03 -
Pour in beef broth and taco seasoning. Let it come to a light boil, then stir often until the sauce thickens slightly—takes about 90 seconds. Remove from heat when ready.
04 -
Scoop 2 cups of the beef mixture into a bowl. Let it cool for about 30 minutes before covering and popping it in the fridge. Good for 2 days!
05 -
Switch your oven to broil and position the rack about 6 inches beneath the heat source.
06 -
Stir black beans and enchilada sauce into the beef still in the skillet. Lay the tortilla wedges on top, then gently fold them in until coated evenly throughout.
07 -
Sprinkle shredded cheese evenly over the mix. Broil it until the cheese is melted and golden in spots—should only take about 4 minutes.
08 -
Take the skillet out and top with sliced jalapeños and fresh cilantro (if you'd like). Serve up right away!
# Notes:
01 -
The refrigerated beef can be kept for up to 48 hours and used in another meal.