I have another yummy meal that is perfect for summer. No need to turn on the oven for these saucy enchiladas. They are made completely on the stove top. I have another version I made when I first began my blog. They are more traditional. These enchiladas are more casserole style.
This was a hit with the family and will probably keep it in my regular meal rotation. You can also top them off however you like. My family likes to just use sour cream. I like to add olives and maybe some cilantro or green onion. If I really want to enjoy them I will use guacamole! You really can get this one to the table in about 20 minutes!
I recently became a Canbassador for Cans Get You Cooking and this is a great “Cantry” recipe. I love to keep a well stocked “Cantry” including canned soups, tomatoes, beans, fruit, and vegetables. It makes it easy to get dinner on the table.
- 1–2 Tbsp canola oil
- 15 corn tortillas, cut into 1 inch pieces (use a pizza cutter to cut them up)
- 1/2 onion, diced
- 1 lb. ground beef
- salt and pepper
- 1 (20 oz) can red enchilada sauce
- 2 cup shredded cheddar cheese
- sour cream
- sliced black olives
- In a large skillet, heat oil over medium – medium high. Add tortilla pieces and cook slightly brown and crispy.
- Remove tortillas from pan and place on a large plate lined with paper towels.
- Add onion and beef to same skillet. Season with salt and pepper. Cook over medium heat until beef is fully cooked and onions are tender. Drain off any grease.
- Add enchilada sauce to the beef. Stir to combine and allow to simmer for 2 minutes.
- Add tortillas pieces to the mixture and stir until well combined. Top with cheese.
- Serve topped with sour cream and olives. Serves 6.
Recipe adapted from No. 2 Pencil.