Ingredients
The following ingredients have 4 Servings
- 1 pound ground beef (( 90/10 or 93/7))
- 15 oz red enchilada sauce ((about 2 cups))
- 10 oz diced tomatoes and green chilies ((such as from Rotel))
- 1½ cups diced onion
- 1 tbsp minced garlic
- ½ tsp ground cumin or taco seasoning ((add more according to your liking) )
- ½ tsp salt
- 12 (6-inch) corn tortillas ((cut the corn tortillas in half and cut again crosswise))
- 1½ cups cheese ((Colby Jack cheese, Monterey Jack, Cheddar, or a combination of these cheeses))
Instruction
- Heat ¼ cup of oil in a 10-inch skillet over medium heat until simmering. Fry the tortilla until lightly brown and crisp. Transfer to a paper-towel-lined plate. Set aside. Leave about 1-2 tablespoons of oil. Add ground beef, cook undisturbed for 1 minute over medium-high heat. Start breaking up the meat with a spatula for 1 minute, then add onion, and cook for about 2 minutes. Stir in the garlic, and cook for 1-2 minutes or until the meat is browned.
- Reduce the heat to medium and stir in the diced tomatoes and green chilies, and enchilada sauce. Dip about 2 cups of tortilla chips briefly in the sauce. Submerge them in the sauce using the spatula. Simmer until the sauce is thickened for about 7 minutes. Stir occasionally to prevent burning.
- Add in the remaining tortilla chips, then sprinkle with cheese. Reduce the heat to low, cover the skillet, and cook until the cheese is melted (for about 3 minutes), OR transfer the skillet to oven and broil until cheese is melted and bubbling for about 1-2 minutes If using the latter option be sure to use an oven-safe skillet.
- Serve with your favorite toppings, such as: avocado, sour cream, jalapeno, scallion, etc.
