Equipment
- Cast iron skillet (or oven safe)
Ingredients
- 1¼ lbs ground beef
- ½ onion diced
- 1 Tbsp chili powder
- ½ tsp chipotle chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ cup salsa
- 2 cups shredded cheese
- 8 tortillas
- 14.5 ounces enchilada sauce
Instructions
- In an oven-safe skillet over medium heat, cook the ground beef until about halfway browned.
- Add the diced onion, chili powder, chipotle chili powder, cumin, paprika, dried oregano, salt, and pepper. Continue cooking until the beef is fully cooked through.
- Stir in the salsa and heat through, then remove the meat mixture from the skillet and set aside.
- Warm the tortillas so they're easy to roll. (If needed, a little oil can keep them from sticking to the pan)
- Spread a thin layer of the enchilada sauce in the bottom of the skillet.
- Roll the beef mixture into the tortillas and place them seam-side down in the skillet.
- Pour the remaining enchilada sauce over the top, then cover everything with the shredded cheese.
- Bake at 425° for 11 minutes or until the cheese is melted and bubbly.
- Remove, rest, and serve with your favorite sides.
- Enjoy!!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. The obvious concern is the type of tortilla you use. Corn is usually a safe option; some flour tortillas can work as well. Just make sure to do your research. Additionally, if you use store-bought enchilada sauce, check the label (sometimes they can sneak flour into the ingredients).
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