Enchilada Skillet

01Method

1. 1

   Heat the oven to 350°F.

2. 2

   Slice the tortillas into four triangles each by stacking them and cutting through the stack. Set aside.

3. 3

   Brown the ground beef in a 10-inch cast-iron skillet over medium heat until fully cooked through, about 5 to 7 minutes. Carefully drain and discard the excess fat.

4. 4

   Pour the enchilada sauce into the skillet with the drained beef and stir to combine. Fold in the tortilla triangles, distributing them as evenly as possible. Scatter the shredded cheese over the top.

5. 5

   Transfer the skillet to the oven and bake until the cheese has melted and begun to brown at the edges, 15 to 20 minutes. Add desired toppings before serving. Store any leftovers in a sealed container in the refrigerator for up to 4 days, reheating in the microwave in short 20-second bursts.