Stacked Beef Enchiladas with Crispy Egg
Seasoned ground beef layered with corn tortillas, red enchilada sauce, and melted cheese, then topped with a crispy fried egg. Restaurant-quality Tex-Mex in under 30 minutes, all in one skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 680
- Protein
- 38g
Ingredients
- ¾ lb ground beef
- 2 cups red enchilada sauce
- 6 count corn tortillas
- 1.5 cups shredded cheddar cheese
- ½ count yellow onion, diced
- 1 tsp cumin
- 2 count eggs
Instructions
- 1
Heat oil in a 10-inch skillet over medium-high. Brown ground beef with diced onion, breaking up meat with a spoon, until no pink remains, ~5 minutes.
- 2
Stir in cumin. Add 1 cup enchilada sauce to the beef. Simmer for 2 minutes until fragrant.
- 3
Spread remaining sauce on the skillet bottom. Layer 2 tortillas, half the beef mixture, 0.5 cup cheese. Repeat layers: 2 tortillas, remaining beef, 0.5 cup cheese.
- 4
Top with final 2 tortillas and 0.5 cup cheese. Cover and cook over medium until edges bubble and cheese melts, ~5 minutes.
- 5
Make two wells in the cheese top. Crack an egg into each well. Cover and cook until whites set but yolks jiggle, ~3 minutes.
- 6
Slide onto a plate. Serve hot with lime and hot sauce on the side.
Tools you’ll need
- 10-inch cast iron or non-stick skillet
- wooden spoon
- spatula
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