Skillet Enchiladas

5 from 1 vote

Author Becky adapted from Number 2 Pencil

Ingredients

▢ 1 tablespoon of vegetable oil
▢ 12 corn tortillas
▢ small onion (diced)
▢ 1 pound ground beef
▢ salt (pepper and other desired seasonings)
▢ 1 large can of red enchilada sauce (28 ounces)
▢ shredded cheese
▢ toppings: olives (sour cream, cilantro, green onions etc.)

Instructions

Cut a dozen corn tortillas into small pieces.
Heat vegetable oil in large skillet on med-high heat and pan fry tortillas until slightly toasted and lightly crispy. (If you want it more crispy heat half the corn tortillas at a time with 1 Tbsp. oil each time.)
Remove from pan and cook onions and ground beef in same skillet, seasoning ground beef to taste with spices like salt and pepper, cumin, chili powder, garlic powder etc. Cook until ground beef is completely cooked and onions are softened.
Add large can of enchilada sauce and simmer for a few minutes.
Then add tortillas pieces back into pan and stir.
Have each person top their enchiladas with shredded cheese and other desired toppings.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.