BEEF SKILLET ENCHILADAS – QUICK AND EASY VERSION
Ingredients
- 1 lb ground beef
- 1/2 onion, diced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 cup chicken broth
- 15 oz tomato sauce
- 2 cups corn*
- 15 can black beans, drained
- 10 corn tortillas, cut into strips
- 1 1/2 cups shredded cheddar cheese
Directions
Heat oil in a pan over medium high heat and add ground beef. Season with salt and pepper and cook until browned, drain excess liquid.
Add a little more oil, onions and garlic, and cook for 3 minutes.
Stir in chili powder, cumin, oregano, and garlic powder.
Add chicken broth, tomato sauce, corn and beans.
Season well with salt and pepper and bring to a boil. Lower the heat between medium and medium low and let cook for 5 minutes. Stir in tortilla strips.
Sprinkle over shredded cheddar cheese. Either put the lid back on or place under boiler until cheese has melted.
Note
* I used frozen corn for the recipe