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Enchilada Skillet

Enchilada skillet with ground beef, black beans, corn, and tortilla strips simmered in red enchilada sauce until tender. Finished under the broiler with melted cheddar and mozzarella for a bubbly, golden top.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef
black beans
  • 1 can (15 oz) black beans drained
corn
  • 1 can (15 oz) corn drained
red enchilada sauce
  • 1 can (10 oz) red enchilada sauce
diced tomatoes
  • 1 can (14 oz) diced tomatoes
onion
  • 1 onion diced
garlic
  • 3 cloves garlic minced
corn tortillas
  • 8 small corn tortillas cut into strips
cumin
  • 2 tsp cumin
chili powder
  • 1 tsp chili powder
shredded cheddar and mozzarella
  • 1.5 cups shredded cheddar and mozzarella
sour cream
  • 0.25 cup sour cream for serving
avocado
  • 1 avocado for serving
cilantro
  • 0.25 cup cilantro for serving
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown the ground beef in a large oven-safe skillet over medium-high heat, then drain the fat. Keep cooking until the meat is no longer pink.
Season the sauce base
  1. Sauté the onion in the skillet for 3 minutes, then add the garlic, cumin, and chili powder and cook for 1 minute. Stir until fragrant.
  2. Add the black beans, corn, red enchilada sauce, and diced tomatoes, then stir to combine. Bring the mixture to a gentle simmer.
Simmer and soften tortillas
  1. Fold in the tortilla strips, then press them into the sauce so they’re coated. Simmer for 8-10 minutes until the tortillas soften.
Melt and brown the cheese
  1. Scatter the shredded cheddar and mozzarella over the top of the skillet. Broil for 3-4 minutes until bubbly and golden.
Serve
  1. Serve the enchilada skillet with sour cream, avocado, and cilantro. Add salt and pepper to taste if needed.

Notes

Pro tip: use an oven-safe skillet (cast iron works great) so you can go straight from simmering to broiling. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium until warmed through. Freezing is not recommended because the tortilla strips can become softer. For a dietary swap, use lean ground beef or substitute ground turkey.