Skillet Beef Enchiladas Recipes
SKILLET ENCHILADAS
"Send your enchiladas!" urged my family when I was considering recipes to submit for this competition. This stovetop Mexican-style dish disappears fast when our two grown children and three grandchildren visit.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 enchiladas.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. , Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.
Nutrition Facts : Calories 364 calories, Fat 23g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 832mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.
SKILLET ENCHILADA
"My family loves anything in a flour tortilla, and this is no exception," writes Regina Stock from Topeka, Kansas. "These meaty enchiladas are very each to fix," she adds.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook 1 pound of ground beef and onion over medium heat until no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Meanwhile, in another skillet, cook remaining beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. , Place about 1/4 cup taco-seasoned beef down the center of each tortilla; top with 1/4 cup cheese. Roll up and place seam side down over meat sauce in skillet. Sprinkle with remaining cheese. Cover and cook for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 512 calories, Fat 27g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 955mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
SKILLET BEEF ENCHILADAS
Enchiladas made simple. This recipe was given to me by a co-worker. Her mother gave it to her when she went to college as a quick-and-easy meal (and much better than Ramen noodles or peanut butter).
Provided by Into the Fire
Categories Meat
Time 50m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat and onion in large skillet. Drain fat.
- Stir in chilies, cream of mushroom soup, enchilada sauce, and milk. Bring to a boil and then simmer for 20 minutes.
- Soften tortillas in the microwave wrapped in paper towels.
- Place grated cheese inside each tortilla and roll up.
- Place tortillas in sauce in skillet and spoon sauce over tortillas. Top with any remaining cheese.
- Cover and heat on medium for 5 minutes.
Nutrition Facts : Calories 846.3, Fat 51, SaturatedFat 23.8, Cholesterol 139, Sodium 2080, Carbohydrate 53.8, Fiber 6.2, Sugar 7.5, Protein 43.9
ENCHILADA SKILLET
There is no filling and rolling needed to make this deconstructed enchilada dish. Instead, the tortillas are folded into the chicken and vegetable sauce, which has an additional shortcut: a can of enchilada sauce.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F.
- Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese.
- Bake until the cheese has melted, 15 to 18 minutes.
- Remove from the oven and garnish with the sour cream, cilantro, olives and avocado. Serve with the lime wedges on the side.
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- Brown the ground beef and diced onion over medium heat until the beef and no longer pink and the onions are translucent. Drain any excess grease or moisture.
- Place the skillet back on the stove over medium heat. Add the garlic powder, salt, enchilada sauce, green chiles, and sour cream. Mix well.
- Stir in half the cheese to the meat mixture, then sprinkle the other half on top. Place the lid on the pan for 2-3 minutes or until the cheese is melted.
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- Heat ¼ cup of oil in a 10-inch skillet over medium heat until simmering. Fry the tortilla until lightly brown and crisp. Transfer to a paper-towel-lined plate. Set aside. Leave about 1-2 tablespoons of oil. Add ground beef, cook undisturbed for 1 minute over medium-high heat. Start breaking up the meat with a spatula for 1 minute, then add onion, and cook for about 2 minutes. Stir in the garlic, and cook for 1-2 minutes or until the meat is browned.
- Reduce the heat to medium and stir in the diced tomatoes and green chilies, and enchilada sauce. Dip about 2 cups of tortilla chips briefly in the sauce. Submerge them in the sauce using the spatula. Simmer until the sauce is thickened for about 7 minutes. Stir occasionally to prevent burning.
- Add in the remaining tortilla chips, then sprinkle with cheese. Reduce the heat to low, cover the skillet, and cook until the cheese is melted (for about 3 minutes), OR transfer the skillet to oven and broil until cheese is melted and bubbling for about 1-2 minutes If using the latter option be sure to use an oven-safe skillet.
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