Skillet Beef Enchiladas 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.

SKILLET ENCHILADA

Steps:

• In a large skillet, cook 1 pound of ground beef and onion over medium heat until no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Meanwhile, in another skillet, cook remaining beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. , Place about 1/4 cup taco-seasoned beef down the center of each tortilla; top with 1/4 cup cheese. Roll up and place seam side down over meat sauce in skillet. Sprinkle with remaining cheese. Cover and cook for 1-2 minutes or until cheese is melted.

ENCHILADA SKILLET

Steps:

• Preheat the oven to 450 degrees F.
• Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese.
• Bake until the cheese has melted, 15 to 18 minutes.
• Remove from the oven and garnish with the sour cream, cilantro, olives and avocado. Serve with the lime wedges on the side.

SKILLET ENCHILADAS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. , Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.

SKILLET BEEF ENCHILADAS

Steps:

• Brown meat and onion in large skillet. Drain fat.
• Stir in chilies, cream of mushroom soup, enchilada sauce, and milk. Bring to a boil and then simmer for 20 minutes.
• Soften tortillas in the microwave wrapped in paper towels.
• Place grated cheese inside each tortilla and roll up.
• Place tortillas in sauce in skillet and spoon sauce over tortillas. Top with any remaining cheese.
• Cover and heat on medium for 5 minutes.