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Cook’s Country Skillet Beef Enchiladas

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  • Cook’s Country Skillet Beef Enchiladas

    Very easy and tasty recipe! Browning the fresh tortilla strips really made a difference. I used Las Palmas green enchilada sauce in the recipe, it’s our favorite. Red would be good too.

    CC Skillet Beef Enchiladas

    Frying the tortilla strips keeps them from becoming soggy while they simmer in the sauce.
    2 tablespoons vegetable oil
    12 corn tortillas, halved and cut crosswise into 1-inch wide strips
    1 pound 90 percent lean ground beef
    1 onion, chopped fine
    ˝ teaspoon salt
    1 (15-ounce) can enchilada sauce
    6 ounces Colby Jack cheese, shredded (1 1/2 cups)
    1 (2.25-ounce) can sliced black olives, drained
    3 scallions, sliced thin on bias
    Sour cream

    For a spicy kick, use pepper Jack cheese.

    1. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add tortilla strips and fry until spotty brown, about 7 minutes; transfer to paper towel–lined plate.

    2. Cook beef, onion, and salt in now-empty skillet over medium-high heat, breaking up meat with spoon, until browned, about 6 minutes. Reduce heat to medium and stir in enchilada sauce and 2 cups tortilla strips. Simmer until slightly thickened, about 5 minutes. Sprinkle remaining 1 cup tortilla strips, Colby Jack, olives, and scallions over top. Reduce heat to low and cook until cheese is melted, about 3 minutes. Serve with sour cream.

    Charlene’s notes: I followed the recipe as written and I used Las Palmas green enchilada sauce.