Smoky Beef Enchilada Skillet |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Carolyn Collins won 2nd place in the 2005 National Beef Cook-Off with this quick and easy recipe. And its soooo good!! Ingredients:
1 (17 ounce) package refrigerated fully-cooked beef tips in gravy |
12 small corn tortillas, cut into 1-inch pieces (6 to 7-inch diameter) |
1 1/2 cups mexican blend cheese, shredded |
1 (10 ounce) can enchilada sauce |
1 (4 -4 1/2 ounce) can chopped green chilies, drained |
1/2 cup chopped onion |
1 chipotle chile in adobo, seeded, finely chopped |
1/4 teaspoon salt |
1/2 cup mexican blend cheese, shredded |
2 tablespoons fresh cilantro or 2 tablespoons parsley, finely chopped |
Directions:
1. Combine beef tips with gravy, tortillas, 1-1/2 cups cheese, enchilada sauce, chilies, onion, chipotle pepper and salt in large nonstick skillet; bring to a boil. Reduce heat; cover and cook 5 to 7 minutes or until tortilla pieces are softened and flavors are blended, stirring once.
2. Top with remaining 1/2 cup cheese and cilantro. Serve immediately.
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