One Pan Enchilada Casserole Food

SKILLET ENCHILADAS

Steps:

• Preheat Dutch oven or large deep skillet on medium-high heat. Add ground beef, onion, garlic, chili powder, cumin, salt and pepper. Cook until browned or for about 10 minutes, stirring and breaking into pieces often.
• Add tomato sauce, tomato paste, maple syrup, water, black beans, corn and tortillas. Stir, cover, reduce heat to low and cook for 10 minutes.
• Turn off heat and sprinkle enchiladas skillet with cheese. Cover and let stand for a few minutes or until cheese has melted.
• Garnish with desired toppings like cilantro, green onion, jalapenos, lime and yogurt. Spoon into plates and serve hot.

ONE POT CHICKEN ENCHILADA RICE CASSEROLE

Steps:

• Heat olive oil over medium high heat in large skillet.
• Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
• Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1 1/2 minutes until starting to soften.
• Add bell peppers and cook for a further 2 minutes.
• Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
• Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed - about 15 to 18 minutes. (Note 3). Do not stir while it cooks.
• Meanwhile, shred or roughly chop chicken.
• When rice is cooked, quickly stir chicken through, sprinkle with cheese then pop under broil / grill until golden and bubbly.
• Serve, garnished with fresh cilantro/coriander if desired.

BEEF ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350°
• In a large skillet brown and crumble the ground beef, drain any excess grease.
• Add the onions, garlic and salt saute for about 5 minutes until the onions are slightly softened. Stir in the 3 tbsp water, 2 tsp chili powder, 1 tsp cumin.
• If using the cilantro, stir it in now. Remove the pan from the heat.

ONE-SKILLET GROUND BEEF ENCHILADA CASSEROLE

Steps:

• Heat the oven to 350 degrees F.
• Heat an 8-10 inch cast iron skillet over medium heat. See note below.
• Add the ground beef and taco seasoning and stir throughout cooking to combine, about 8-10 minutes.
• Next, add in the onions and mushrooms, and continue stirring every 2-3 minutes for 5-6 more minutes.
• Once everything is soft, add in the enchilada sauce and beans. Bring the mixture to a simmer and continue to stir every few minutes.
• Add in 2/3 of each cheese and stir to combine.
• Pour the mixture into a bowl and remove the skillet from the burner.
• Add a large spoonful of the mixture to the bottom of the skillet, and spread it around so the tortillas don't burn.
• Place one tortilla into the skillet and cover with a spoonful of the sauce mixture.
• Add another tortilla and repeat the layering until you've used all of the ingredients, top with all of the remaining cheddar and cotija cheese.
• Bake the casserole for 25-30 minutes and remove from the oven.
• Sprinkle with cilantro and add a dollop of sour cream if desired.

ONE PAN ENCHILADA BAKE

Steps:

• Preheat oven to 350 degrees F. Heat olive oil in a medium oven-proof skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and stir in taco seasoning. Stir in black beans, corn, enchilada sauce and tomato sauce. Stir in biscuits and top with cheese. Place into oven and bake until golden brown and bubbly, about 25-30 minutes. Serve immediately, garnished with cilantro, if desired.

ONE-POT ENCHILADA RICE RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Put oil in a cast-iron skillet over medium heat. Add garlic and onion to skillet and stir until garlic is slightly golden and onion has softened.
• Add pepper and sauté 2-3 minutes or until peppers have softened.
• Add tomatoes and sauté 1 minute.
• Remove sauteed vegetables and set aside.
• Pour water into the skillet and wait for it to come to a boil.
• Add rice and stir for 12-15 minutes until rice is fluffier but still slightly tender.
• Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix.
• Add cilantro, tomato sauce, chili powder, cumin, salt, and pepper, and stir.
• Add cheese on top (optional).
• Bake in a preheated oven for 20-25 minutes.
• Allow to cool for 5 minutes.
• Garnish with cilantro and avocado (optional).
• Enjoy!