Beef Enchilada Skillet

Serves 2

35–45 min

Ground beef, poblano, and tomato simmered in enchilada sauce, layered with crispy tortilla chips and melted cheese in a cast-iron skillet.

prepPreheat oven to 400°F / 200°C
6 small corn tortillas (for toasting)	Toast tortillas in dry pan, 20–30 sec per side							Plate, garnish with cilantro & sour cream
6 small corn tortillas (for layering), cut into 6 pieces each					Stir in first batch of tortilla pieces	Top with remaining tortillas & cheese	Bake 400°F / 200°C, 4–6 min until cheese melts
2 Roma tomatoes, cored and cut into 1.25 cm dice	Cook tomatoes, poblano & salt, 3–4 min	Stir in enchilada sauce, demi-glace & water	Simmer sauce 2–4 min until thickened	Stir in cooked beef
1 poblano pepper, stemmed, seeded, and cut into 1.25 cm dice
Salt, pinch
5 fl. oz. / 150 ml red enchilada sauce
2 tsp demi-glace concentrate, beef flavor
60 ml water
10 oz. / 280 g ground beef	Cook ground beef & Sazon, 4–6 min until no pink
2 tsp Sazon seasoning
1/4 oz. / 7 g cilantro, minced
2 oz. / 55 g shredded Cheddar-Jack cheese
2 oz. / 55 g sour cream

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