One Pot Beef and Spinach Enchilada Skillet.
Equipment
- 1 heavy bottom skillet
Ingredients
- 1 lb ground beef
- 1 small sweet onion diced
- 1 tbsp avocado oil
- 1½ tbsp taco seasoning gluten free
- 4 oz hatch green chiles
- 16 oz red enchilada sauce
- 6-9 oz fresh baby spinach roughly chopped
- 6 regular size tortillas (flour or corn) - cut into 1 inch strips or corn, almond flour, or cassava tortillas for a gluten-free version
- 1½ cups white cheddar cheese, shredded
optional for topping
- cilantro, avocado, sour cream or greek yogurt, jalapeños
Instructions
- Preheat the oven to 350℉.In a large oven-proof skillet over medium-high heat, brown the ground beef.
- Once the beef is browned, add the diced onion and avocado oil and continue cooking 4-5 minutes until the onions are soft and tender.
- Next, sprinkle over the taco seasoning, add the green chiles, enchilada sauce, and spinach. Stir everything together.Once the spinach has wilted, place the tortilla strips over the top of the beef mixture and simmer for 2-3 minutes until the tortilla strips have started to soften.
- Then add the shredded cheese over the top of the tortilla strips and loosely cover the dish with a lid, parchment paper, or foil. Bake for 15 minutes at 350℉ then remove the lid or covering, set the oven to broil, and broil for 3-5 minutes until the top is bubbly and golden around the edges.
- Cool for 5 minutes and then serve hot with your favorite toppings!