Ingredients:

  • lb Ground Beef (85/15 recommended)
  • medium Yellow Onion, diced
  • cloves Garlic, minced
  • tbsp Smoked Paprika
  • tsp Chili Powder (Ancho or Mild Blend)
  • tsp Ground Cumin
  • /2 tsp Dried Oregano (Mexican if possible)
  • Salt and Black Pepper to taste
  • (15 oz) can Enchilada Sauce (Red or Green)
  • /2 cup Beef Broth (Low Sodium)
  • (6-inch) Corn Tortillas
  • cups Shredded Monterey Jack or Cheddar Cheese Blend
  • tbsp Vegetable or Canola Oil
  • Sour Cream or Mexican Crema for garnish
  • tbsp Fresh Cilantro, chopped for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Set out all measured ingredients.
  2. Heat 1 tsp oil in the cast iron skillet over medium-high heat. Brown the ground beef until no pink remains. Drain off excess fat thoroughly.
  3. Push the beef to one side of the skillet. Add the diced onion to the clear space and cook until softened (about 3 minutes). Stir in the garlic, smoked paprika, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  4. Stir the seasoned beef mixture together. Taste and adjust salt and pepper. Remove the skillet from the heat.
  5. Lightly warm the tortillas one by one in a dry pan or with a whisper of oil for about 15 seconds per side to make them pliable.
  6. Pour the enchilada sauce and beef broth directly into the skillet with the beef mixture and stir well to combine everything evenly.
  7. Dip each softened tortilla quickly into the sauce mixture in the pan, thoroughly coating both sides. Layer the sauced tortillas flat into the skillet, overlapping slightly, until the pan is covered.
  8. Pour any remaining sauce mixture evenly over the top of the layered tortillas. Sprinkle the entire surface generously with the shredded cheese.
  9. Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the sauce is bubbling robustly and the cheese is melted and lightly golden. This creates the 'Sizzling Beef Skillet Enchiladas' finish.
  10. Carefully remove the sizzling skillet from the oven. Let it rest for 5 minutes before garnishing with cilantro and sour cream. Serve directly from the skillet.