Name: Tortilla Chips
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 12 pcs Corn Tortillas (6-inch size, preferably a day old); 2 cup Vegetable Oil (for frying, or other neutral high-smoke point oil); 1 tsp Fine Sea Salt (or to taste)

Popularity

4.0

Cheesy ground beef enchilada skillet – flavorful comfort food that's quick and kid-approved!

Nutrition per Serving

1010

Calories

57g

Protein

83g

Carbs

53g

Fat

Recipes in this Meal

1. Enchilada Skillet

All the classic, cheesy goodness of beef enchiladas, deconstructed into a simple one-pan meal. This skillet comes together in under 30 minutes, perfect for a busy weeknight dinner.

Prep10 min

Cook20 min

Servings4

Serving size: 1 serving

724cal

52gprotein

47gcarbs

37g

Ingredients

1 lb Ground Beef (85/15 lean recommended)
1 tbsp Vegetable Oil
1 medium Yellow Onion (finely chopped)
3 cloves Garlic (minced)
15 oz Red Enchilada Sauce (1 can)
15 oz Black Beans (1 can, rinsed and drained)
1.5 cups Corn Kernels (canned and drained, or frozen)
2 tsp Chili Powder
1 tsp Ground Cumin

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2. Tortilla Chips

Crispy, golden, and perfectly salted homemade tortilla chips, fried to perfection. So much better than store-bought and ready in just 15 minutes. The ultimate snack for salsa, guacamole, or queso!

Prep5 min

Cook10 min

Servings4

Serving size: 1 serving

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About Enchilada Skillet with Tortilla Chips

Cheesy ground beef enchilada skillet – flavorful comfort food that's quick and kid-approved!

This tex_mex dish is perfect for dinner. With 1010.01 calories and 56.790000000000006g of protein per serving, it's a nutritious choice for your meal plan.

fat

0.5 tsp Dried Oregano (Mexican oregano if available)

1 tsp Salt (or to taste)

0.5 tsp Black Pepper (freshly ground)

1.5 cups Shredded Mexican Cheese Blend

0.25 cup Fresh Cilantro (chopped, for garnish)

Instructions

1
Brown the Beef and Aromatics
- Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.
- Add the ground beef and cook for 5-7 minutes, breaking it apart with a wooden spoon, until it's browned and cooked through. The internal temperature should reach 160°F (71°C).
- Carefully drain off any excess grease from the skillet.
- Return the skillet to the heat, add the chopped onion, and sauté for 3-4 minutes until softened and translucent.
- Stir in the minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute more until the spices are fragrant.
2
Simmer the Skillet
- Pour the red enchilada sauce into the skillet. Add the rinsed black beans and the drained corn.
- Stir everything together until well combined.
- Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it cook, stirring occasionally, for 5 minutes to allow the flavors to meld together.
3
Melt the Cheese and Serve
- Remove the skillet from the heat. Sprinkle the shredded Mexican cheese blend evenly over the top.
- Cover the skillet with a lid and let it stand for 2-3 minutes, allowing the residual heat to melt the cheese until it's gooey and bubbly.
- Uncover, garnish generously with fresh cilantro, and serve immediately.

286cal

4gprotein

35gcarbs

15gfat

Ingredients

12 pcs Corn Tortillas (6-inch size, preferably a day old)
2 cup Vegetable Oil (for frying, or other neutral high-smoke point oil)
1 tsp Fine Sea Salt (or to taste)

Instructions

1
Prepare the Tortillas
- Stack the corn tortillas on a cutting board.
- Using a sharp knife or a pizza cutter, slice the entire stack into 6 equal wedges, as if you were cutting a pizza. This should take about 2 minutes.
2
Heat the Frying Oil
- Pour the vegetable oil into a heavy-bottomed pot, Dutch oven, or deep skillet to a depth of about 1-2 inches.
- Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a cooking thermometer for accuracy.
- If you don't have a thermometer, test the oil by dipping the corner of a tortilla wedge into it. The oil should bubble vigorously and immediately. This step will take about 5 minutes.
3
Fry the Chips in Batches
- Carefully add a single layer of tortilla wedges to the hot oil, being careful not to overcrowd the pan.
- Fry for 60-90 seconds per side, using tongs to flip them once. They are done when they are light golden brown and crispy.
- The bubbling will subside as the moisture cooks out. Watch them closely as they can go from golden to burnt very quickly.
4
Drain and Season
- Using a spider strainer or slotted spoon, promptly remove the fried chips from the oil.
- Allow excess oil to drip back into the pot, then transfer the chips to a wire rack or a plate lined with paper towels.
- Immediately sprinkle the hot chips generously with fine sea salt. The residual oil helps the salt adhere perfectly.
5
Repeat and Serve
- Continue frying the remaining tortilla wedges in batches, ensuring the oil returns to 350°F (175°C) between each batch.
- Let the chips cool for a few minutes before serving. They will continue to crisp up as they cool.
- Serve with your favorite salsa, guacamole, or queso dip.

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