Name: Easy Enchilada Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 red onion, halved (one side chopped, the other side thinly sliced); 3 radishes, thinly sliced; 1/4 cup apple cider vinegar; 2 tablespoons water; 2 teaspoons granulated sugar; 2 teaspoons Kosher salt, divided; 1 tablespoon canola oil; 1 poblano pepper, stemmed, seeded, and chopped; 2 pounds lean ground beef, ground chicken, or ground turkey; 2 tablespoons cornstarch; 2 tablespoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1/2 teaspoon ground black pepper; 1/2 teaspoon dried oregano; 15 ounces canned tomato sauce; 1 1/2 cups beer, broth, or water; 15 ounces canned pinto or black beans (optional), drained and rinsed; 10 small corn tortillas, cut into small strips, divided; 2 cups (8 ounces) shredded queso quesadilla cheese, divided; Fresh cilantro, chopped, to top (optional); Avocado, sliced, to top (optional)

Ingredients

Units Scale

1 red onion, halved (one side chopped, the other side thinly sliced)
3 radishes, thinly sliced
1/4 cup apple cider vinegar
2 tablespoons water
2 teaspoons granulated sugar
2 teaspoons Kosher salt, divided
1 tablespoon canola oil
1 poblano pepper, stemmed, seeded, and chopped
2 pounds lean ground beef, ground chicken, or ground turkey
2 tablespoons cornstarch
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
15 ounces canned tomato sauce
1 1/2 cups beer, broth, or water
15 ounces canned pinto or black beans (optional), drained and rinsed
10 small corn tortillas, cut into small strips, divided
2 cups (8 ounces) shredded queso quesadilla cheese, divided
Fresh cilantro, chopped, to top (optional)
Avocado, sliced, to top (optional)

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Instructions

Start by preparing the quick pickled onions and radishes. In a medium-sized bowl, combine the sliced red onion (reserving the chopped onion for later), radishes, apple cider vinegar, water, sugar, and 1 teaspoon of the salt. Mix well and set aside, tossing occasionally.
Heat the oil in a large skillet over medium-high heat. Add the remaining red onion, the poblano pepper, and the ground meat. Cook, breaking up the meat as you go, until browned all over. Drain off any excess grease and return to heat.
Add cornstarch, chili powder, smoked paprika, garlic powder, ground cumin, black pepper, dried oregano, and the remaining teaspoon of salt. Pour in the tomato sauce and beer (or broth, or water) and stir to combine. Bring to a boil, reduce to a simmer, and continue to cook, stirring occasionally, until thickened and the beef is fully cooked through, about 5 minutes.
Preheat the broiler to high. Stir in the beans, tortilla strips, and half of the cheese. Top with the remaining cheese and place under the broiler until the cheese has melted and is just beginning to turn golden in spots, about 2 minutes.
Top with the quick-pickled onions and radishes, fresh cilantro, and sliced avocado. Serve warm.

Prep Time: 15 mins
Cook Time: 25 mins