Tag Archives: Tortilla Chips

Skillet Enchiladas



There are so many different forms of enchiladas and they are all so amazing.  Skillet Enchiladas are really like a lazy cook’s enchiladas.  No rolling up of tortillas is involved in this recipe.  You could make this dish even easier by using tortilla chips instead of tortillas.  Either way it will be an easy and delicious dinner.


1 Tablespoon Extra Virgin Olive Oil
12 Flour Tortillas (8 inch size)
1 Onion, diced
1 1/2 lbs Ground Beef
Salt & Pepper
28 oz Can Enchilada Sauce
3.8 oz Can Sliced Olives, drained
1-2 Cups Cheddar Cheese, shredded
Sour Cream, for topping



Cut tortillas into bite size pieces.

Heat oil in a large skillet over medium/high heat.  Add tortillas and cook until they are lightly toasted.  Reserve on a plate.

Brown onions and beef in the same skillet over medium/high heat.  Add enchilada sauce and olives and bring to a bubble.

Stir in reserved toasted tortillas.  Remove from heat.

Top with shredded cheese and serve with sour cream.


Yield: 6 Servings

-Recipe adapted from No. 2 Pencil

Taco Casserole

This recipe is another favorite from my mom.  It’s very easy to make and requires only a few ingredients.

1 Tbsp Extra-Virgin Olive Oil
1 ½ lbs Ground Beef
1 (6.8oz) box Beef Rice-A-Roni
2 Tbsp Butter
2 ½ Cups Water
24oz jar Chunky Salsa
Tortilla Strips
Green Onions (optional garnish)

Heat olive oil in large sauté pan over medium-high heat and brown the ground beef.  Remove beef from pan and reserve on a plate.

Using the same pan, make the Rice-A-Roni.  Combine the box of rice and butter in the pan over medium heat.  Cook until lightly browned, 2-3 minutes.  Add water and seasoning packet.  Bring to a boil, reduce heat to low, cover and simmer until rice is tender, about 15 minutes.

Add the browned beef back to the skillet and stir in the salsa.  Simmer for 2-3 minutes.

Carefully fold in a few handfuls of tortilla strips.  Garnish with green onions.