Skillet Beef Enchiladas

Name: Skillet Beef Enchiladas
Yield: Serves 4
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 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; 1/2 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

49 comments

Appears in Cook's Country June/July 2016

Frying the tortilla strips keeps them from becoming soggy while they simmer in the sauce.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

Frying the tortilla strips keeps them from becoming soggy while they simmer in the sauce.

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