I found this recipe at No. 2 Pencil on a day when it felt like a thousand degrees in Nashville; the thought of not turning on the oven to make supper was especially appealing that day. So happy to say that this recipe did not disappoint! It was fast and easy, and tasty as well. It’s easily customizable so I could make it crazy hot with hot sauce while not making the Yankee burst into flames a la Spinal Tap. And the leftovers were fantastic!
- 2 Tbsp. vegetable oil
- 12 small corn tortillas
- 1/2 small yellow onion, diced
- 1 pound of ground beef
- Salt and pepper
- 1 28-oz can red enchilada sauce
- 1-2 cups of shredded cheese
- Optional: sour cream, tomatoes,olives, hot sauce, green onions for topping
- Cut the tortillas into bite size pieces
- Heat vegetable oil in skillet (non-stick works best for this) on medium-high heat and fry tortilla pieces until toasted and just beginning to crisp up
- Remove tortillas from pan, then brown onions and ground beef in the same skillet until ground beef is completely cooked and onions are softened
- Add salt and pepper, plus large can of enchilada sauce and simmer for at least ten minutes or so
- Add the tortillas back into pan and stir, then serve with toppings of your choice!
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What would you top this with? Ideas welcome!