Cheesy Beef Enchilada Skillet (Print Version)
One-skillet meal with seasoned ground beef, cut corn tortillas, enchilada sauce, and melted Chihuahua and Colby Jack cheese, finished in the oven.
# Ingredients:
→ For the Beef
01 -
1 lb ground beef
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
2 teaspoons chili powder
05 -
1 teaspoon ground cumin
06 -
1 teaspoon dried cilantro
07 -
1 onion, chopped
08 -
1 tablespoon minced garlic
→ For the Skillet
09 -
10 small white corn tortillas, cut into squares
10 -
2 (10 oz) cans mild enchilada sauce
11 -
1 cup Chihuahua cheese
12 -
1/2 cup shredded Colby Jack cheese
→ For Topping
13 -
Sour cream
14 -
Fresh cilantro
# Instructions:
01 -
Heat a large oven-safe skillet over medium-high heat. Add the ground beef, salt, pepper, chili powder, cumin, dried cilantro, and chopped onion. Cook until the beef is browned and cooked through and the onions have softened.
02 -
While the beef is cooking, cut the corn tortillas into squares. Once the beef is done, drain any grease from the skillet.
03 -
Add the minced garlic and the cut-up corn tortillas to the skillet. Stir everything together with the ground beef.
04 -
Pour in both cans of enchilada sauce. Add a handful of Chihuahua cheese and stir everything together well. Top with the shredded Colby Jack cheese.
05 -
Place the skillet in the oven at 400 degrees for about 5 minutes, or until the cheese is melted and bubbly.
06 -
Top each serving with fresh cilantro and a dollop of sour cream. Enjoy this easy, cheesy skillet dinner!
# Notes:
01 -
Make sure your skillet is oven-safe before putting it in the oven!
02 -
Chihuahua cheese melts beautifully - if you can't find it, use Monterey Jack or more Colby Jack.
03 -
The tortillas soften in the sauce and become like enchilada layers - so good!
04 -
This is a quick one-pan dinner that's perfect for busy weeknights.
05 -
Leftovers reheat well in the microwave or on the stovetop.