Smoky Beef Enchilada Skillet

Well, isn't this easy! All the great taste of enchiladas in a skillet meal. Just add a tossed salad.

Yield: 4 to 6 servings

Ingredients

1 (17 ounce) package refrigerated fully-cooked beef tips with gravy
12 small corn tortillas (6 to 7 inch diameter), cut into 1 inch pieces
1 1/2 cups shredded Mexican cheese blend
1 (10 ounce) can enchilada sauce
1 (4 to 4 1/2 ounce) can chopped green chiles, drained
1/2 cup chopped onion
1 chipotle pepper in adobo sauce
1/4 teaspoon salt
1/2 cup shredded Mexican cheese blend
2 tablespoons finely chopped fresh cilantro or parsley

Instructions

Combine beef tips with gravy, tortillas, 1 1/2 cups cheese, enchilada sauce, chiles, onion, chipotle pepper and salt in large nonstick skillet; bring to a boil. Reduce heat; cover and cook for 5 to 7 minutes or until tortilla pieces are softened and flavors are blended, stirring once.
Top with remaining 1/2 cup cheese and cilantro.
Serve immediately.

Nutrition

Per serving (1/4 of recipe): 579 calories; 26g fat (15g saturated fat; 3g monounsaturated fat); 111mg cholesterol; 2114mg sodium; 52g carbohydrate; 8.8g fiber; 35g protein; 5.3mg niacin; 0.6mg vitamin B6; 3.8mcg vitamin B12; 3.0mg iron; 17.2mcg selenium; 5.1mg zinc

Per serving (1/6 of recipe): 387 calories; 17 g fat (10g saturated fat; 2g monounsaturated fat); 74mg cholesterol; 1409mg sodium; 34g carbohydrate; 5.9g fiber; 24g protein; 3.5mg niacin; 0.4mg vitamin B6; 2.5mcg vitamin B12; 2.0mg iron; 11.5mcg selenium; 3.4mg zinc

Attribution

Recipe and photo used with permission from: Texas Beef Council