Enchilada Skillet Recipe (4 Ingredients)

My partner and I love to eat (sometimes twice) a week in our Mexican restaurant in the neighborhood, but it doesn’t help us to stick to our budget goals. In order to stay in the budget, but still have delicious, fast Tex-Mex meals, we try to reproduce some of our favorite aromas at home. This dish has simplified all the taste of Enchilada, but simplified in just one pan: our trustworthy cast iron pan.

You only need a few simple ingredients for this simple Enchilada pan. First, brown beef meat and the Enchilada sauce bought in the shop. Next, put five small corn tortillas on a cutting board and cut it into four same triangles before folding the tortilla triangle gently into the mixing minced meat mixture. Finally with crushed cheese and baking.

From there you can disguise the Enchilada pan with fresh tops of your choice. My favorites are acidic cream, jalapeños and diced tomatoes.

Quick tips for creating my Enchilada pan

• Drain the fat: Make sure you drain the fat after cooking the beef minced meat. If there is excess fat in the pan, the Enchilada sauce does not mix properly. Just be careful not to give the fat your sink. Instead, pour it into a sealable container that can be thrown into the trash.
• Mix in the tortillas: Corn tortillas are what I recommend for this Enchilada pan because I love the texture and taste that they bring to the court. However, they tend to break apart slightly. So be gently when you fold them into beef. And don’t worry if you don’t distribute evenly evenly. The rustic nature of this court is part of his charm.
• Make it out: So that this dish feeds a few mouths, you can make a lot of rice and serve the Enchilada pan afterwards. You can also add some ingredients such as pinto or black beans, peppers, onions or rotations. I also love to mix a lot of Aldi Southwest salad and use them as topping for a more filling food.
• Optional toppings: This dish can really be fun on toppings. You can only make a few simple additions to me or grow up and have your with coverings such as Salsa or Pico de Gallo, Jalapeños, guacamole, cut green onions, sour cream, coriander or crushed salad.

How can I make my 4-ingredient enchilada pan

For four portions you need:

• 5 small corn tortillas
• 1 pound of lean beef meat meat
• 1 (10 ounces) can enchilada sauce
• 2 cups of three cheese Mexican mixing cheese
• Optional toppings such as sour cream, jalapenos and diced tomatoes

Preheat the oven to 350 ° F. Cut each tortilla into four same triangles and put them aside.

Add the beef meat into a 10-inch cast iron pan and cook over medium heat until no pink stays. Leave the fat into a separate bowl and dispose of it in a sealed container in the dash box.

Add the Enchilada sauce into the drained beef meat in the pan. Stir until completely combined. Then carefully fold the tortilla triangle. Spread them as evenly as possible, but it’s okay when some are summarized. Top with the crushed cheese.

Bake until the cheese melted and is browned on the edges on the edges, 15 to 20 minutes. We want Ooey-Gooey melting cheese for this dish.

Add all toppings you like and enjoy! Store all the remains in an airtight container in the refrigerator for up to 2 days. Warm on medium heat in steps of 20 seconds until you warm up and make sure not to overheat.

Make it your own

I love to change things by replacing beef meat through ground turkey or ground chicken. This ensures an easier but equally satisfactory meal. For a vegetarian version, I like to use a can of drained black beans and a can of drained pint beans. The pinto beans create a beautiful, thick texture, while the black beans add a more authentic Tex-Mex taste. If you look over the other opposite one bean, you can only make two doses of your favorite.