Easy Enchilada Skillet

Instructions

1. Start by preparing the quick pickled onions and radishes. In a medium-sized bowl, combine the sliced red onion (reserving the chopped onion for later), radishes, apple cider vinegar, water, sugar, and 1 teaspoon of the salt. Mix well and set aside, tossing occasionally.
2. Heat the oil in a large skillet over medium-high heat. Add the remaining red onion, the poblano pepper, and the ground meat. Cook, breaking up the meat as you go, until browned all over. Drain off any excess grease and return to heat.
3. Add cornstarch, chili powder, smoked paprika, garlic powder, ground cumin, black pepper, dried oregano, and the remaining teaspoon of salt. Pour in the tomato sauce and beer (or broth, or water) and stir to combine. Bring to a boil, reduce to a simmer, and continue to cook, stirring occasionally, until thickened and the beef is fully cooked through, about 5 minutes.
4. Preheat the broiler to high. Stir in the beans, tortilla strips, and half of the cheese. Top with the remaining cheese and place under the broiler until the cheese has melted and is just beginning to turn golden in spots, about 2 minutes.
5. Top with the quick-pickled onions and radishes, fresh cilantro, and sliced avocado. Serve warm.