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

Easy Enchiladas

For as long as I can remember my mom has always made the same enchilada recipe. Simple and yummy. Nothing difficult about them. And the beauty of making them is that you can double or triple your batch and throw a pan in the freezer for later.

So I made them. I actually made them awhile ago but am just getting around to sharing them with you. Enjoy!

The players...The finished (unbaked) product. Sorry, company was over when I pulled them out of the oven. I didn't want to be the nerd that pulled our her camera to take a picture of her food. Come on now... Just imagine this picture, but hot.Are you ready for how simple these are? Seriously, you'll be making them soon they are so easy.

Ingredients:

• Ground beef - at least 1#, but more for more batches
• Yellow Onion, diced
• Shredded Cheese
• Olives
• Enchilada Sauce
• Tortillas

Instructions:

1. Brown ground beef. While browning, dice up the onion.
2. Drain the meat of excess fat or liquid. Add onions to meat to soften a little.
3. Spray your baking dish, a 9x13 works well. Put a thin layer of enchilada sauce in the bottom of the dish.
4. In a dish slightly larger than your tortillas, like a pie tin or a pan, put a generous amount of enchilada sauce.
5. Take a tortilla, coat both sides with sauce then put a dollop of beef/onion mix in the middle of the tortilla (adding cheese here is optional, go for it if you like extra cheesey). Roll the tortilla into an ... enchilada ... then lay it in the dish. Repeat this step until you've run out of sauce, beef/onion, tortillas, or room in the dish, or all of the above.
6. Sprinkle, aka dump, lots of cheese on top of the enchiladas in the pan and put olives (whole, halves, or chopped up bits) on top.
7. Cook in oven at 350 for 30-45 minutes, until cheese is melted, bubbly, and a little goldenish.

You can garnish them with whatever you'd like ... sour cream, cilantro, green onions...

Serve and enjoy!