Beef Enchilada Skillet



  • 1 lb lean ground beef
  • 1 med-large onion chopped
  • ½ tsp kosher salt
  • 1 tsp ground cumin
  • 1 ½ tbsp vegetable oil
  • 3 tbsp corn starch
  • 3 tbsp chili powder
  • 1 tsp ground cumin
  • 1 C tomato sauce
  • 2 C chicken broth
  • 15 corn tortialls cut into bite-sized squares
  • 1 ½ -2 C colby-jack cheese shreddedSour cream black olives, green onions, tomatoes, etc for topping.


In a large skillet (10 inches or larger), brown ground beef with onion, salt, and 1 tsp cumin. Remove meat from pan and drain on paper towels– set aside.
In the same skillet, heat vegetable oil over medium heat and stir in the chili powder, corn starch, and remaining teaspoon of cumin. Give it a stir and let cook for about 1 minute- once it becomes aromatic, you’re good.
Stir the chicken broth and tomato sauce, mixing until it’s well combined and smooth. Keep stirring until it comes up to a boil, is starting to thicken and let boil for 1 minute.
Add meat and cut tortillas to the sauce, stirring until all the tortillas are moistened by the sauce. Bring to a simmer, cover and let cook over med-low heat for about 15 minutes or until the tortillas are soft and have absorbed some sauce. Remove pan from heat.
Top with grated cheese, cover to let the cheese melt and garnish as desired.

Leave your vote


Leave a Comment

GIPHY App Key not set. Please check settings


Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software orwhitelist our website. thank you!


Add to Collection

No Collections

Here you'll find all collections you've created before.