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Cheesy Beef Enchilada Skillet
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet

Ingredients
  

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 (10 oz) can red enchilada sauce
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 8 corn tortillas, cut into strips
  • 2 cups shredded Mexican cheese blend
  • Salt and pepper to taste
  • Fresh cilantro and sour cream for serving

Instructions
 

  • Heat a large skillet over medium heat. Add the ground beef, diced onion, minced garlic, cumin, salt, and pepper. Cook until the beef is browned and the onion is soft. Drain any excess fat.
  • Pour in the enchilada sauce and stir in the drained pinto beans. Let the mixture simmer for two minutes so the flavors combine.
  • Add the tortilla strips to the skillet. Gently stir everything together until the strips are coated and begin to soften.
  • Sprinkle the shredded cheese evenly over the top. Cover the skillet and cook for two to three minutes until the cheese is fully melted.
  • Remove from heat. Serve right away with fresh cilantro and sour cream on top.

Notes

Use corn tortillas instead of flour ones so they hold up better in the sauce without turning mushy. If you want a bit more heat, add a pinch of chili powder with the cumin while browning the beef. Leftovers reheat well in a skillet over low heat with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet