- 4
- 15 mins
- 30 mins
Ingredients
- 2 tablespoons vegetable oil
- 12 corn tortillas, halved and cut crosswise into 1-inch wide strips
- 1 pound 90 percent lean ground beef
- 1 onion, chopped fine
- ½ teaspoon salt
- 1 (15-ounce) can enchilada sauce
- 6 ounces Colby Jack cheese, shredded (1 1/2 cups)
- 1 (2.25-ounce) can sliced black olives, drained
- 3 scallions, sliced thin on bias
Preparation
Step 1
1. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add tortilla strips and fry until spotty brown, about 7 minutes; transfer to paper towel–lined plate.
2. Cook beef, onion, and salt in now-empty skillet over medium-high heat, breaking up meat with spoon, until browned, about 6 minutes. Reduce heat to medium and stir in enchilada sauce and 2 cups tortilla strips. Simmer until slightly thickened, about 5 minutes. Sprinkle remaining 1 cup tortilla strips, Colby Jack, olives, and scallions over top. Reduce heat to low and cook until cheese is melted, about 3 minutes. Serve with sour cream.
NUTRITIONAL INFORMATION
Per Serving (Serves 4)
Calories 752 Cholesterol 120 mg Fat 47 g Sodium 1406 mg Saturated 18 g Carbs 46 g Trans 1 g Dietary Fiber 7 g Monounsaturated 20 g Sugar 9 g Polyunsaturated 3 g Protein 36 g