Beef enchiladas in 30 minutes – yes, it is possible! All you need is this fabulous recipe for speedy skillet beef enchiladas. It is perfect for summer because it is made on the stove top. No need for an oven, but I do like to throw it in for a few minutes at the end to get the cheese all nice and melty. However, you could achieve the same thing by covering the skillet with a lid for a few minutes. I just prefer the little extra crustiness the broiler gives the cheese.
No need for filling and rolling tortillas with this recipe either, instead it is assembled in layers, more like lasagna. It has been a recipe the family has loved. In fact, they loved it so much I have made it several times.
- 1 lb. ground beef
- 1/2 onion, diced
- 2 cloves of garlic, minced
- 1 (28 oz) can enchilada sauce (I used mild Rosarita enchilada sauce)
- 1/4 tsp salt
- 1/2 tsp sugar
- 12 corn tortillas
- 4 cup shredded Mexican cheese
- sour cream, optional for garnish
- 2–3 green onions, chopped – optional for garnish
- In a large skillet (use oven safe skillet if you plan to finish it in the oven), brown the beef along with the onion and garlic until beef is fully cooked. Drain off any excess grease.
- Then add enchilada sauce, salt, and sugar. Stir until combined and bring to a simmer. Allow to simmer for 5 minutes.
- Remove 3 cups of the mixture from the skillet and set aside.
- Top the remaining mixture in the skillet with 6 of the corn tortillas followed by 2 cups of the cheese.
- Then top with 1 1/2 cups of the sauce mixture that you removed from the pan and the remaining 6 tortillas.
- Then finish with the last of the sauce mixture and the remaining cheese.
- Now if you used an oven safe skillet, turn on your broiler in the oven and place the skillet in there for a few minutes until the cheese is nice and bubbly. Or you can cover the skillet and allow to cook on the stove top on medium-low until the cheese is melted.
- Remove from oven and allow to sit for about 3 minutes and the serve.
- Garnish each serving with sour cream and green onion. Serves 6-8.
Recipe adapted from my good friend Jamie over at Jamie Cooks It Up.