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