Name: Skillet Beef Enchiladas
Total time: 30 min
Yield: Serves 4
Cuisine: Southwest (Tex-Mex), US & Canada
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; 1/2 teaspoon salt; 1 (15-ounce) can enchilada sauce; 6 ounces Colby Jack cheese, shredded (1 1/2 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.