Read...
This saucy, cheesy deliciousness is like the best enchilada but better. Layers of meat, tortillas and cheese baked in a cast iron skillet lend to so much more flavor because of the flavor from the skillet. Such a great family dinner!
INGREDIENTS:
- 1 Pound Ground Beef
- 1 Package Taco Seasoning
- 1 Cup Yellow Onion, chopped
- 1 Cup Cremini Mushrooms, diced
- 2 Cups Red Enchilada Sauce
- 1 (15 ounce) Can Pinto Beans, drained but not rinsed
- 2 -3 Cups Cheddar Cheese
- 1/2 Cup Cotija Cheese, crumbled
- 5-6 Flour Tortillas
- Cilantro, minced for garnish
- Mexican Crema, Sour Cream or Plain Greek Yogurt
DIRECTIONS:
- Heat the oven to 350 degrees.
- Heat an 8-10 inch cast iron skillet over medium heat. See note.
- Add the ground beef and taco seasoning and stir throughout cooking to combine, about 8-10 minutes.
- Next, add in the onions and mushrooms, and continue stirring every 2-3 minutes for 5-6 more minutes.
- Once everything is soft, add in the enchilada sauce and beans. Bring the mixture to a simmer and continue to stir every few minutes.
- Add in 2/3 of each cheese and stir to combine.
- Pour the mixture into a bowl and remove the skillet from the burner.
- Add a large spoonful of the mixture to the bottom of the skillet, and spread it around so the tortillas don’t burn.
- Place one tortilla into the skillet and cover with a spoonful of the sauce mixture. If you’re using 3 cups of cheese, sprinkle a little over the mixture.
- Add another tortilla and repeat the layering until you’ve used all of the ingredients, top with all of the remaining cheddar and cotija cheese.
- Bake the casserole for 25-30 minutes and remove from the oven.
- Sprinkle with cilantro and add a dollop of sour cream if desired.
- Depending on the size of your tortillas you may need to change the size of your skillet.
