Steak Enchilada Skillet
This one-skillet dinner is a breeze to pull together, making it perfect for busy weeknights—plus it's easy to build and adjust to taste for picky eaters. Flour tortillas are cooked right in the skillet with everything else. Add them gradually to prevent them from sticking together. For a slightly different flavor and firmer texture, swap out the flour tortillas for corn tortillas.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound sirloin steak, thinly sliced
- 1 (1-ounce) packet 30%-lower-sodium taco seasoning
- 1 cup frozen corn kernels, thawed
- 1 cup red enchilada sauce
- 1 (15 ounce) can no-salt-added black beans, rinsed
- ½ cup shredded mexican-style cheese blend
- 4 (6-inch) whole-wheat tortillas, cut into 1-inch strips
- 2 cups hot cooked brown rice
- ¼ cup chopped fresh cilantro
Directions
- Heat a large cast-iron skillet over medium-high heat for 5 minutes. Add oil; swirl to coat. Add steak and taco seasoning; cook, stirring occasionally, until the steak is browned, about 5 minutes. Transfer to a plate. Do not wipe out the pan.
- Add corn, enchilada sauce and black beans to the pan; stir with a wooden spoon, scraping the bottom of the pan to incorporate browned bits. Bring to a simmer over medium-high heat. Reduce heat to medium-low. Add cheese; cook, stirring, until the cheese is melted and sauce is creamy, 1 to 2 minutes. Gently stir in tortilla strips and the steak. Serve over rice and sprinkle with cilantro.
