Ground Beef Enchilada Skillet

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Ground Beef Enchilada Skillet

An easy to make Ground Beef Enchilada Skillet meal that comes together in approximately 30 minutes and one skillet that is perfect for busy weekdays. Ground beef, enchilada sauce, soft corn tortillas, and melty cheese give all the flavors of enchiladas with minimal prep work.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Tex Mex

Servings:

Author: Serene

Ingredients

1 pound ground beef
1 16 ounce jar enchilada sauce
1 tablespoon avocado oil
½ yellow onion diced
4 cloves garlic minced
1 bell pepper diced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon cumin
1 cup beef broth unsalted
8 white corn tortillas sliced
2 cups cheese grated

Toppings

fresh cilantro
tomatoes
sour cream
green onion

Instructions

Preheat oven to 350 degrees F
In a skillet over medium heat, drizzle the avocado oil and cook the onion and bell pepper until softened.
Add in the ground beef and continue to cook, breaking apart the beef while it cooks until no longer pink.
Stir in the seasonings.
Pour in the enchilada sauce and beef broth, then stir to combine.
Stir in sliced tortillas and press down to ensure they are coated in the sauce. Top with grated cheese.
Transfer the dish to the oven and bake at 350 for 10 minutes until the tortillas are soft. Cheese is melted, and sauce is bubbling.
Remove from the oven and add toppings of choice. Serve with rice or tortilla chips as desired.

Notes

Storage Information: Store any leftovers in a sealed container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
Freezer: Follow instructions up to adding tortillas and cheese. Store the meat and sauce mixture in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stovetop, then add the tortillas and top with cheese, then bake according to the directions.

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