Cowboy-Style One-Pan Beef and Chile Tortilla Layers

Instructions:

1. In a large skillet, cook the ground beef and onion over medium heat until the beef is browned. Drain excess grease if necessary.
2. Add the garlic, chili powder, cumin, smoked paprika, salt, and pepper. Stir for about 30 seconds to bloom the spices.
3. Pour in the diced tomatoes with green chiles, the additional green chiles, and the beef broth. Simmer for 3–4 minutes to let the flavors develop.
4. Layer half of the torn tortillas into the skillet, gently pressing them down so they soak into the sauce.
5. Sprinkle half of the shredded cheese over the tortillas.
6. Repeat with the remaining tortillas and cheese to form a second layer.
7. Cover the skillet and cook for about 5 minutes, allowing the cheese to melt and the mixture to bubble. For a browned top, place the skillet under the broiler for a brief moment.
8. Garnish with fresh cilantro or sliced green onions before serving.

Variations

• Add a cup of corn, black beans, or both for extra texture and heartiness.
• Substitute ground turkey or chicken for a lighter version.
• Use pepper jack cheese for a spicier kick.
• Swap flour tortillas for corn tortillas to add a more traditional masa flavor.

Tips

• Tear the tortillas into irregular pieces—they layer more naturally and absorb the sauce better.
• If you prefer a thicker consistency, reduce the broth slightly or simmer a minute longer before layering.
• Broiling creates a beautifully browned, bubbly top—just keep a close eye to avoid burning.
• Serve with sour cream, avocado slices, or a squeeze of lime for a refreshing finish.