Steak Enchilada Skillet
Easy Steak Enchilada skillet. This deconstructed steak enchilada skillet hits all the right tastebuds. Lean flank steak, black beans, shredded cheese and corn tortillas come together to make this simple yet flavorful dish.
Equipment
- Cast iron skillet
- Large mixing bowl
- Sharp santoku knife
Ingredients
- 1 lb Flank steak
- 6 slices Corn tortillas cut into triangles
- 1 can Red enchilada sauce
- 1 can Black beans drained
- 1/3 cup Jack cheese shredded
- 1/2 Jalapeno chopped
- 1/2 Red onion chopped
- 2 cloves Garlic chopped
- 1 tbsp Cumin
- 1 tbsp Paprika
- 1 tbsp Oregano
- Salt to taste
- Black Pepper to taste
Optional Toppings
- 1 handful Cilantro chopped
- 1/2 Avocado slice
- 1 tbsp Greek yogurt
Instructions
- Pre Heat oven to 350
- Pre heat a cast iron skillet to medium heat
- Slice flank steak thinly going against the grain and place in a bowl
- Season the steak with cumin, paprika, oregano, salt and pepper
- In the cast iron skillet, sear your steak on both sides until browned. Once browned, remove from skillet and set in a new mixing bowl.
- To the same skillet, add your chopped onions, garlic and jalapeño and cook until softened (about 3 minutes). Remove from skillet and place in mixing bowl with steak.
- To your mixing bowl with the steak and vegetables, add your drained black beans and half a can of enchilada sauce
- Next add your sliced corn tortillas and continue mixing. Slowly add more of the enchilada sauce until your mixture, including the tortillas are coated with the sauce
- Spray your cast iron skillet with extra virgin olive oil. Next add any remaining enchilada sauce to the bottom of the skillet and then transfer the steak mixture to the skillet. Ensure to spread the mixture out in an even layer in the skillet
- Sprinkle shredded cheese on top of the steak mixture and transfer to oven
- Bake for 20 minutes or until the mixture is browned and top and the sides are bubbly
- Remove from oven and let cool. Top with optional toppings as desired