Cheesy Beef Skillet Enchiladas
These cheesy beef skillet enchiladas are stuffed with a mix of taco seasoned beef, beans,chiles, salsa and cheese then baked in a skillet with rich red enchilada sauce and melty cheddar for the ultimate Tex-Mex dinner.
Equipment
- Large Lipped Skillet
Ingredients
- 1-1.5 Pounds Ground Beef
- 1 Oz Taco Seasoning Packet
- ¼ Cup Mild Salsa
- 1 Tbs Diced Green Chilis
- ½ Cup Pino Beans, rinsed and drained
- 1.4 Cups Cheddar Cheese, hand shredded (divided)
- 5-7 Taco Sized Flour Tortillas
- 1.4 Cups Red Enchilada Sauce
Toppings
- 1 Small Tomato (diced), optional
- 3 Tbs Sliced Black Olives, optional
- ½ Cup Sour Cream, optional
Instructions
- Preheat the oven to 400 degrees
- In a medium sized skillet, make the ground beef according to the directions on the taco seasoning packet. Turn the heat to low and stir in the green chilis, salsa, beans and ½ a cup of cheese. Add ¼ cup of enchilada sauce and stir everything together until the cheese is melted.
- Pour ½ cup of the enchilada sauce into a large, oven safe skillet. Evenly distribute the filling into 5-7 tortillas and roll them up. Place them seam side down into the skillet.
- Top the enchiladas with another ½ cup of enchilada sauce and the rest of the shredded cheese. Place it into the center rack of the oven for about 10 minutes or until the cheese is melted.
- Top the enchiladas with diced tomatoes and olives (optional) or your favorite Tex Mex toppings. Let it rest for 5 minutes and enjoy!