Man I love enchiladas!
Growing up they were one of my favorite dinners, and since that was in the 80’s it was classic ground beef, cheddar cheese and black olives sliced on top. For a new (and extra delicious) spin we’re making a beef enchilada skillet. All the flavors you and I love with some fun and tasty additions!
Start by browning your ground beef in a cast iron skillet until crispy, about 10 minutes. Add in the green chilies and taco seasoning mix.
Give it a stir and then add in the black olives and cook for about a minute.
Stir about 1/2 cup of shredded cheese and the enchilada sauce. Bring to a simmer, stirring often, over low heat.
Once it comes to a simmer, stir in the cut tortilla pieces. Carefully mix so that you don’t break up the tortillas too much. Cook over low, until the tortillas have absorbed most of the sauce.
If it’s dried out too much, add a bit more sauce on top of the tortillas, and then top with the remaining shredded cheese.
Bake your beef enchilada skillet until the cheese has melted and the sides have browned a bit, about 10 to 15 minutes. Remove from oven and then top with remaining black olives, cilantro, avocado and sour cream.
You can serve this with rice or salad on the side, and even customize it more by adding corn or black beans to the filling!
It’s a great quick and easy dinner to make during the week when you don’t have a lot of time on your hands to make a super complicated dinner!
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1 (4-ounce) can green chilies, with juice
- 1 (4-ounce) can sliced black olives drained
- 1 (10-ounce) can enchilada sauce
- 1 1/2 cups shredded cheese
- 18 tortillas, cut into wedges
- 1/4 cup sour cream
- 2 avocados, sliced
- 1/4 cup cilantro
- Preheat oven to 350 degrees F.
- Set a large cast iron skillet over medium-high heat with the olive oil. Once hot, add the ground beef and cook, breaking up with a wooden spoon, until browned and crispy, about 10 minutes. Stir in the taco seasoning mix, green chilies, and half of the olives. Cook for a minute. Add 1/2 cup cheese and enchilada sauce, and stir. Lower the heat and simmer for about 5 minutes. Add the tortillas and stir until well incorporated and all are covered by the sauce. Cook for a minute or two so that the tortillas absorb the sauce.
- Top with shredded cheese and bake until bubbly and the cheese has melted, about 10 to 15 minutes. Remove from oven and top with sour cream, avocado, remaining black olives, and cilantro. Cut and serve immediately.