ONE SKILLET ENCHILADA CASSEROLE


This saucy, cheesy deliciousness is like the best enchilada but better. Layers of meat, tortillas and cheese baked in a cast iron skillet lend to so much more flavor because of the flavor from the skillet. Such a great family dinner!

INGREDIENTS:
  • 1 Pound Ground Beef
  • 1 Package Taco Seasoning
  • 1 Cup Yellow Onion, chopped
  • 1 Cup Cremini Mushrooms, diced
  • 2 Cups Red Enchilada Sauce
  • 1 (15 ounce) Can Pinto Beans, drained but not rinsed
  • 2 -3 Cups Cheddar Cheese
  • 1/2 Cup Cotija Cheese, crumbled
  • 5-6 Flour Tortillas
  • Cilantro, minced for garnish
  • Mexican Crema, Sour Cream or Plain Greek Yogurt
DIRECTIONS:
  1. Heat the oven to 350 degrees.
  2. Heat an 8-10 inch cast iron skillet over medium heat. See note.
  3. Add the ground beef and taco seasoning and stir throughout cooking to combine, about 8-10 minutes.
  4. Next, add in the onions and mushrooms, and continue stirring every 2-3 minutes for 5-6 more minutes.
  5. Once everything is soft, add in the enchilada sauce and beans. Bring the mixture to a simmer and continue to stir every few minutes.
  6. Add in 2/3 of each cheese and stir to combine.
  7. Pour the mixture into a bowl and remove the skillet from the burner.
  8. Add a large spoonful of the mixture to the bottom of the skillet, and spread it around so the tortillas don’t burn.
  9. Place one tortilla into the skillet and cover with a spoonful of the sauce mixture. If you’re using 3 cups of cheese, sprinkle a little over the mixture.
  10. Add another tortilla and repeat the layering until you’ve used all of the ingredients, top with all of the remaining cheddar and cotija cheese.
  11. Bake the casserole for 25-30 minutes and remove from the oven.
  12. Sprinkle with cilantro and add a dollop of sour cream if desired.
  13. Depending on the size of your tortillas you may need to change the size of your skillet.

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