1 lb 95% lean ground beef
1 tbsp Southwestern Seasoning Mix (PC) [you can sub taco seasoning]
1/4 tsp salt
1 can (10 oz) enchilada sauce
3/4 cup water
1/2 cup medium thick and chunky salsa
12 6-inch yellow corn tortillas
1/4 fresh cilantro, chopped
1 cup shredded Colby & Monterey Jack cheese blend
Sour cream & lime wedges (optional)
Step 1: Combine beef, seasoning mix, and salt in skilled; cook over medium-high heat 8-10 minutes or until beef is no longer pink (make sure to break beef into crumbles; I used my Mix 'N Chop (PC)).
Step 2: While beef is cooking, place tortillas in a stack and cut into 1-inch strips [recommend using a pizza cutter].
Step 3: Add enchilada sauce, water, and salsa to skillet; bring to a simmer and remove from heat.
Step 4: Arrange half the tortillas evenly over bottom of Deep Dish Baker (PC) [I used my Deep Covered Baker].
Step 5: Top tortillas with half of the beef mixture, then half of the cheese. Sprinkle 2 tbsp of the cilantro over the cheese.
Step 6: Top with remaining tortillas, beef mixture, and cheese.
Step 7: Microwave baker on High 3-5 minutes or until cheese is melted.
Step 8: Garnish with remaining cilantro.
Step 9 (optional): Serve with sour cream and lime wedges.
Cookbook time estimate: 21 minutes
My cook time (including prep): 27 minutes
Woo almost there! Still, any meal that takes less than 30 minutes to make is definitely OK!!! Of course, it's not a "complete" meal, but you can quickly steam veggies in the microwave or serve with a salad.