Skillet Beef Enchiladas
By America's Test KitchenPublished on April 21, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons vegetable oil 12 corn tortillas, halved and cut crosswise into 1-inch wide strips1 pound 90 percent lean ground beef 1 onion, chopped fine½ teaspoon salt 1 (15-ounce) can enchilada sauce 6 ounces Colby Jack cheese, shredded (1 ½ cups)1 (2.25-ounce) can sliced black olives, drained3 scallions, sliced thin on biasSour cream
Before You Begin
For a spicy kick, use pepper Jack cheese.
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add tortilla strips and fry until spotty brown, about 7 minutes; transfer to paper towel–lined plate.
- Cook beef, onion, and salt in now-empty skillet over medium-high heat, breaking up meat with spoon, until browned, about 6 minutes. Reduce heat to medium and stir in enchilada sauce and 2 cups tortilla strips. Simmer until slightly thickened, about 5 minutes. Sprinkle remaining 1 cup tortilla strips, Colby Jack, olives, and scallions over top. Reduce heat to low and cook until cheese is melted, about 3 minutes. Serve with sour cream.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons vegetable oil
12 corn tortillas, halved and cut crosswise into 1-inch wide strips
1 pound 90 percent lean ground beef
1 onion, chopped fine
½ teaspoon salt
1 (15-ounce) can enchilada sauce
6 ounces Colby Jack cheese, shredded (1 ½ cups)
1 (2.25-ounce) can sliced black olives, drained
3 scallions, sliced thin on bias
Sour cream
Ingredients
2 tablespoons vegetable oil
12 corn tortillas, halved and cut crosswise into 1-inch wide strips
1 pound 90 percent lean ground beef
1 onion, chopped fine
½ teaspoon salt
1 (15-ounce) can enchilada sauce
6 ounces Colby Jack cheese, shredded (1 ½ cups)
1 (2.25-ounce) can sliced black olives, drained
3 scallions, sliced thin on bias
Sour cream
Ingredients
2 tablespoons vegetable oil
12 corn tortillas, halved and cut crosswise into 1-inch wide strips
1 pound 90 percent lean ground beef
1 onion, chopped fine
½ teaspoon salt
1 (15-ounce) can enchilada sauce
6 ounces Colby Jack cheese, shredded (1 ½ cups)
1 (2.25-ounce) can sliced black olives, drained
3 scallions, sliced thin on bias
Sour cream
Why This Recipe Works
Frying the tortilla strips keeps them from becoming soggy while they simmer in the sauce.
Before You Begin
For a spicy kick, use pepper Jack cheese.
Instructions
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add tortilla strips and fry until spotty brown, about 7 minutes; transfer to paper towel–lined plate.
- Cook beef, onion, and salt in now-empty skillet over medium-high heat, breaking up meat with spoon, until browned, about 6 minutes. Reduce heat to medium and stir in enchilada sauce and 2 cups tortilla strips. Simmer until slightly thickened, about 5 minutes. Sprinkle remaining 1 cup tortilla strips, Colby Jack, olives, and scallions over top. Reduce heat to low and cook until cheese is melted, about 3 minutes. Serve with sour cream.
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