Page 236 - My Cookbook
P. 236
INGREDIENTS
2 tablespoons vegetable oil
6 taco size 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
Skillet Beef Enchiladas
Hamburger Helper, Mexican
Makes Serves 4 ∙ Difficulty Easy ∙ Source Cookscountry.com
DIRECTIONS
For a spicy kick, use pepper Jack cheese.
1. 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.
2. 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.
NOTES
* Try and use Hatch Enchilada Sauce
