Smoky Beef Enchilada Skillet
Preparation and cooking time: 25 minutes

1  17-ounce package refrigerated fully-cooked beef tips with gravy
12 small corn tortillas (6 to 7-inch diameter), cut into 1-inch pieces
1 1/2  cups shredded Mexican cheese blend
1   10-ounce can enchilada sauce
1    4 to 4 1/2-ounce can chopped green chilies, drained
1/2  cup chopped onion
1 chipotle pepper in adobo sauce, seeded, finely chopped
1/4 teaspoon salt
1/2  cup shredded Mexican cheese blend
2 tablespoons finely chopped fresh cilantro or parsley

Combine beef tips with gravy, tortillas, 1 1/2 cups cheese, enchilada sauce, chilies, onion, chipotle pepper and salt in large nonstick skillet; bring to a boil. Reduce heat; cover and cook 5 to 7 minutes or until tortilla pieces are softened and flavors are blended, stirring once.

Top with remaining 1/2 cup cheese and cilantro. Serve immediately.

Makes 4 to 6 servings.

Tip: Shredded Cheddar cheese may be substituted for Mexican cheese blend.

Nutritional information per serving (1/4 of recipe): 579 calories; 26 g fat (15 g saturated fat; 3 g monounsaturated fat); 111 mg cholesterol; 2114 mg sodium; 52 g carbohydrate; 8.8 g fiber; 35 g protein

Recipe from: Cattlemen’s Beef Board and National Cattlemen’s Beef Association; www.beefitswhatsfordinner.com