Smoky Beef Enchilada Skillet

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Beef Board Recipes


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1 package (17 ounces) 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 can (10 ounces) enchilada sauce

1 can (4 to 4-1/2 ounces) chopped green chilies, drained

1/2 cup chopped onion

1 chipotle peppers in adobo sauce

1/4 teaspoon salt

1/2 cup shredded Mexican cheese blend

2 tablespoons finely chopped fresh cilantro or parsley

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