Ingredients
Scale
- 2 cups cooked steak, cut into bite-sized pieces
- 8 corn tortillas (alternative: about 2 cups bagged tortilla chips)
- 3 tsp oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 can black beans, rinsed and drained
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp coriander
- 1/2 tsp cilantro
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/2 to 1 cup enchilada sauce
- 1 1/2 cups grated cheddar cheese
- Lettuce, tomatoes, guacamole, sour cream, black olives for serving
Instructions
- Cut corn tortillas into strips with rotary cutter. Heat a large skillet with 1 tsp oil over medium heat. Cook half the tortilla strips until crispy, sprinkle with a little salt, then remove and set aside. Repeat with remaining tortilla strips.
- In the same skillet, heat the remaining teaspoon oil and cook the diced onion until tender, about 5 minutes. Add minced garlic and spices, and cook another minute or two.Then add beans, corn, and steak pieces, allowing them to heat through.
- Stir in enchilada sauce and half the cheese, heating thoroughly. Remove skillet from heat, top with tortilla strips and remaining cheese. Cover the skillet and allow cheese to melt.
- Serve with the usual enchilada fixings.
