Easy beef enchilada skillet

Step 1/3

• ⅓ onion
• 1 cloves garlic
• ⅔ tbsp vegetable oil
• 166⅔ g ground beef
• ⅔ tbsp tomato paste
• salt
• pepper

• cutting board
• knife
• ovenproof pan
• cooking spoon

Peel and dice onion. Peel and finely chop garlic. Heat vegetable oil in a large ovenproof skillet over medium-high heat. Add ground beef and fry until browned and crumbly. Stir in onion and garlic and cook for approx. 2–3 min. until softened. Add salt and pepper, tomato paste and cook briefly until fragrant.

Step 2/3

• ⅓ tsp sweet paprika powder
• ⅓ tsp Kreuzkümmel
• ⅔ tsp oregano
• ⅓ tsp chili powder
• 133⅓ g tomato purée (passata)
• ⅓ tsp Kakaopulver
• 83⅓ ml chicken stock
• 133⅓ g canned black beans (drained)
• 66⅔ g canned sweet corn (drained)
• 1⅓ flour tortillas

Add paprika, cumin, oregano, and chili powder and toast for a few seconds. Stir in tomato purée, cacao powder, broth, black beans, and corn until well combined. Cut tortillas into bite-sized pieces and fold them into the mixture. Simmer for approx. 8–10 min., until the sauce has slightly thickened and the tortilla pieces are tender.

Step 3/3

• 66⅔ g shredded Gouda cheese
• 26⅔ g light crème fraîche
• ⅔ limes
• ⅓ tsp lime juice
• 10 g cilantro
• chili flakes (for serving)
• pickled red onions (for serving)

• bowl

Sprinkle grated gouda evenly over the skillet. Cover with a lid for approx. 1–2 min. until the cheese is melted and lightly golden. In a bowl, mix sour cream with lime juice and season with salt. Garnish enchilada skillet with chopped cilantro, lime wedges, chili flakes, pickled red onions, and the lime sour cream. Serve straight from the skillet.

Enjoy your meal!