Its time for kids to go back to school, which also means time for easy meals for Mom. This skillet enchilada casserole will have everyone shouting OLE! Mom because it's easy and kids because it's so yummy.
Our family loves Mexican food and very often we make my slow cooker shredded beef tacos but this may be our new go to favorite. Its layered like any casserole with tangy sauce and chorizo spiced beef. You can also change this up by using regular ground beef, ground turkey and even chicken. There are ton's of possibilities and that just makes it fun.
- 9-12 corn tortillas depending on the size of your pan
- 1 lb chorizo spiced beef or meat of your choice
- 1/2 diced large sweet or white onion
- 1 diced green pepper
- 1 minced jalapeno seeds and veins removed
- 3/4 can black beans drained
- 1 can diced tomatoes drained
- 1 can or bottle enchilada sauce I used Old el Paso
- 11/2 cups Mexican blend cheese
- Optional toppings:
- sour cream
- pico de gallo
- Turn your pan on medium heat.
- Place your corn tortilla in the pan and heat them for 30-45 seconds on each side and set aside on a paper towel.
- Crumble your chorizo spiced beef in the pan and start to brown it. When it's half way done throw in the onions, green pepper and jalapenos and saute until the meat is fully cooked.
- Remove to a bowl.
- Add your drained beans and canned tomatoes and mix well.
- Pour 1/4 of your enchilada sauce into the bottom of the pan and swirl it around to coat it.
- Place a layer of 3-4 tortillas on top (don't worry if there are some empty spaces it will be ok)
- Sprinkle on 1/3 of your meat mixture and 1/2 cup of cheese
- Repeat your layers of enchilada sauce, meat mixture and cheese 2 more times.
- Place your pan in a 350 degree oven for about 20 minutes till the cheese is melted and it's heated through.
You can use any kind of meat that you want for this chorizo sausage, ground beef turkey or chicken!
You can also make it in a casserole dish if you prefer not to use a skillet.