SMOKY BEEF ENCHILADA SKILLET
Carolyn Collins, TX
Total preparation and cooking time: 25 minutes · Makes 4 to 6 servings.

1		package (17 ounces) refrigerated fully-cooked beef tips with gravy
12		small corn tortillas (6 to 7-inch diameter), cut into 1-inch pieces
1-1/2		cups shredded Mexican cheese blend
1		can (10 ounces) enchilada sauce
1		can (4 to 4-1/2 ounces) chopped green chilies, drained
1/2		cup chopped onion
1		chipotle pepper in adobo sauce, seeded, finely chopped
1/4		teaspoon salt
1/2		cup shredded Mexican cheese blend
2		tablespoons finely chopped fresh cilantro or parsley

1. Combine beef tips with gravy, tortillas, 1-1/2 cups cheese, enchilada sauce, chilies, onion, chipotle pepper and salt in large nonstick skillet; bring to a boil. Reduce heat; cover and cook 5 to 7 minutes or until tortilla pieces are softened and flavors are blended, stirring once.

2. Top with remaining 1/2 cup cheese and cilantro. Serve immediately.

Cook's Tip:
Shredded Cheddar cheese may be substituted for Mexican cheese blend.

For recipe images, please contact Megan Severs at 312.228.6824 or via e-mail at megan.severs@ketchum.com.

When using this recipe, please credit with: © Cattlemen's Beef Board and National Cattlemen's Beef Association or Courtesy Cattlemen's Beef Board and National Cattlemen's Beef Association.