SIMPLE ONE-PAN SKILLET ENCHILADAS
If there’s one thing we appreciate in this family it’s good and easy-to-prepare Mexican cuisine! Mostly because, coming from Southern California, we developed a liking for it early on, and also because a lot of it tends to be “naturally gluten-free”.
- 1 tablespoon Vegetable oil
- 12 Corn tortillas
- 1 White onion diced
- 1 pound Ground beef lean
- Salt and pepper to taste
- 28 oz Red enchilada sauce gluten-free
- 1 Black olives Slices or diced
- 1.5 cups Mexican blend cheese shredded
Pile the corn tortillas together and cut them first into strips lengthwise (approx. 1 inch wide), then cut them again as a 90 degree angle. You will end up with a pile of little bite-sized tortillas.
Heat approximately 1 tablespoon of cooking oil into a large skillet and add the tortillas.
Lightly toast the tortilla squares while tossing them lightly. when they are lightly crispy, removed the tortillas in the pan to a paper towel for draining.
Add the ground beef and chopped onions to the same skillet (salting and peppering to taste) and cooking together until beef is cooked through and the onions are soft.
Add the enchilada sauce and mix together well, then all the tortillas squares back into the pan and stir until combined.
Top with your favorite mexican toppings.
Calories: 365kcal | Carbohydrates: 27g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 1070mg | Potassium: 263mg | Fiber: 4g | Sugar: 7g | Vitamin A: 800IU | Vitamin C: 3mg | Calcium: 183mg | Iron: 2.3mg