We made some changes to this to make it a bit more healthful; primarily, cutting back on the cheese and corn chips. (The recipe calls for making your own by frying corn tortillas; we had a package of corn tostadas and just broke some of those up.)

Skillet Beef Enchiladas

Cook's Country June/July 2016 (recipe card)

Ingredients

• 1 lb lean ground beef
• 1 onion, chopped
• ¼ tsp salt
• 1 batch enchilada sauce
• 1-1½ C shredded mild cheddar or jack
• ¼ C sliced olives
• 3 green onions, sliced thin
• 4+2 tostadas, shattered
• sour cream for serving

Directions

1. Add beef, onion, and salt to a medium-hot skillet. Cook until beef is browned, ~6 minutes.
2. Reduce heat to medium. Add enchilada sauce and four of the tostadas.
3. Simmer until thickened, ~5 minutes.
4. Top with remaining tostada fragments, olives, scallion,s and cheese.
5. Reduce heat to low, cover, and cook until cheese is melted.
6. Serve with sour cream.