An easy one-pan meal that uses leftover beef and some of the cans you have stockpiled in your pantry. Ready in less than 20 minutes, this simple enchilada skillet will be a family favorite.
As you can see, this isn’t a pretty dish, but it is about as homey, comforting, and delicious as it gets. Also, it uses pantry staples and leftover meat to make a brand new dish. Did I mention that it’s delicious?
WHAT DO I NEED TO MAKE THIS ONE-PAN MEAL?
Tortillas. I like using corn because I find that the flour tortillas get too soft and gummy, but feel free to use what you have on hand or like best.
Cooked meat. I had leftover round steak, so that’s what I used, but rotisserie chicken or taco meat would also be good.
Diced tomatoes. I like the spiciness of RoTel tomatoes that have the green chiles already in it but use what you have on hand.
Enchilada sauce. You can use the homemade or canned stuff.
Tomato sauce. I like the plain kind, but I’ve also used leftover pasta sauce in this dish and it was delicious.
Cumin and chili powder.
Velveeta cheese. I like to shred my own from a block of Velveeta because it melts so smooth and creamy. You can use any cheese you enjoy. Keep in mind that the pre-shredded bagged cheese has an anti-caking agent on it that will feel a bit grainy when melted.
VARIATIONS TO THIS RECIPE
Vary the protein used. Ground beef or turkey, shredded chicken, cooked lentils, or shrimp would all be great in this recipe.
Add frozen corn and black beans.
For more heat, toss in chopped jalapenos, additional canned green chiles, and Monterey Jack cheese.
If you want no heat at all, used plain canned diced tomatoes.
I like making this recipe in an enameled cast-iron skillet like this one, but any skillet will do.