Skillet Beef Enchiladas Dish (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
3 cups chopped yellow onion (from 2 medium onions)
03 -
2 tablespoons minced garlic (from 6 cloves)
04 -
2 pounds 90/10 lean ground beef
05 -
1 cup unsalted beef stock
06 -
2 envelopes (1 oz each) low-sodium taco seasoning mix
07 -
2 cups red chile enchilada sauce (such as Frontera)
08 -
1 can (15 oz) black beans, drained and rinsed
09 -
10 corn tortillas (6-inch), cut into 8 wedges each
10 -
8 ounces shredded Mexican 4-cheese blend (2 cups)
11 -
Chopped fresh cilantro, for garnish
12 -
Thinly sliced jalapeño chiles, for garnish
# Instructions:
01 -
Heat olive oil in a large cast-iron skillet over medium-high heat. Add chopped onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
02 -
Add ground beef to the skillet and cook, stirring with a wooden spoon, until crumbly and no longer pink, about 6 minutes.
03 -
Stir in the beef stock and taco seasoning. Bring to a boil and cook, stirring often, until the sauce has thickened slightly, about 90 seconds. Remove from heat.
04 -
Transfer 2 cups of the beef mixture to a bowl, cool completely for about 30 minutes, cover, and refrigerate for up to 2 days.
05 -
Preheat oven to broil with the rack set about 6 inches from the heat source.
06 -
Stir enchilada sauce and black beans into the remaining seasoned beef in the skillet. Place the tortilla wedges in an even layer on the surface of the beef mixture and gently fold them into the mixture until fully coated and evenly distributed.
07 -
Top the mixture evenly with the shredded cheese. Broil until the cheese is melted and browned in spots, about 4 minutes.
08 -
Remove from the oven and top with cilantro and jalapeño slices. Serve immediately.
# Notes:
01 -
Refrigerated beef mixture can be used for another dish within 2 days.