Simplify dinnertime and make your own gluten-free skillet enchiladas with this one-pan recipe that’s easy to make and full of flavor.
1 lb ground beef
(Be sure all of the following are labeled gluten-free)
1 15 oz can Hatch enchilada sauce
1 14.5 oz can fire-roasted diced tomatoes
1 4 oz can diced chilies
1 cup salsa
15 6-inch gluten-free corn tortillas
1 cup dairy-free Mexican-style cheese
In a large skillet, brown one pound of ground beef over medium-high heat. Chopping it up as it cooks.
After it is browned add one can of Hatch Enchilada Sauce, a 4 oz. can of diced chilies, fire-roasted diced tomatoes, and one cup of salsa. Stir and cook over medium heat until heated through.
Add bite-sized torn corn tortillas to the skillet and stir. Add one cup of your favorite dairy-free or regular mexican-style cheese. Stir occasionally while continuing to cook for 5 minutes and then lower the heat to low and let simmer for another 5 minutes.