Monday, December 21, 2009

Skillet Enchilada

So good.  So easy.  Perfect meal when you're in a pinch or short on time. 
1 pound beef strips, stir-fry style
1 can (15 oz) black beans, drained
1 can (28 oz) green enchilada sauce
1 cup frozen corn
5 cups corn tortilla chips
1 can (3.8 oz) black olive slices
1 cup shredded cheddar cheese

In a large skillet on medium-high, brown beef.  Add beans, corn, and enchilada sauce; stir.  Bring to boil, reduce heat to medium-low.  Add chips; cover and simmer 10 minutes.  Top with olives and cheese.  Garnish with sour cream and salsa, if desired. 

Makes 4-6 servings.

Recipe from Save Mart grocery store

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