Beef Enchilada Skillet

Easy Beef Enchilada Skillet – Here is it, 10:30 pm on Wednesday night and I’m trying my darnedest to come up with some fun story to accompany this post.

It isn’t happening.

What is happening is that I just devoured a Coffee Cake in a Mug, I’m in my PJ’s, in my bed, and my brain is floating around in space on a sugar high and lack of really genuine sleep. Needless to say, it’s not exactly the perfect equation for a sound mind capable of retelling a story appropriate for this audience. So we’re just going to jump right in to this quick and easy dinner recipe.


  • 1 lb lean ground beef
  • ▢1 med-large onion chopped
  • ▢½ tsp kosher salt
  • ▢1 tsp ground cumin
  • ▢1 ½ tbsp vegetable oil
  • ▢3 tbsp corn starch
  • ▢3 tbsp chili powder
  • ▢1 tsp ground cumin
  • ▢1 C tomato sauce
  • ▢2 C chicken broth
  • ▢15 corn tortialls cut into bite-sized squares
  • ▢1 ½ -2 C colby-jack cheese shredded
  • ▢Sour cream black olives, green onions, tomatoes, etc for topping.

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  • In a large skillet (10 inches or larger), brown ground beef with onion, salt, and 1 tsp cumin. Remove meat from pan and drain on paper towels– set aside.
  • In the same skillet, heat vegetable oil over medium heat and stir in the chili powder, corn starch, and remaining teaspoon of cumin. Give it a stir and let cook for about 1 minute- once it becomes aromatic, you’re good.
  • Stir the chicken broth and tomato sauce, mixing until it’s well combined and smooth. Keep stirring until it comes up to a boil, is starting to thicken and let boil for 1 minute.
  • Add meat and cut tortillas to the sauce, stirring until all the tortillas are moistened by the sauce. Bring to a simmer, cover and let cook over med-low heat for about 15 minutes or until the tortillas are soft and have absorbed some sauce. Remove pan from heat.
  • Top with grated cheese, cover to let the cheese melt and garnish as desired.

Enjoy !

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