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Enchilada Skillet

Enchilada skillet with ground beef, black beans, and tortilla strips simmered until tender, then finished under the broiler with melted cheddar and mozzarella. Deep red enchilada sauce coats every bite for a one-pan Tex-Mex dinner.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and filling
  • 1.5 lb ground beef
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 8 small corn tortillas tortilla strips
  • 1.5 cup shredded cheddar and mozzarella
To serve
  • 1 Sour cream
  • 1 avocado
  • 1 cilantro
  • 0.5 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 excess fat.
  2. Sauté the diced onion for 3 minutes, until softened, then add the minced garlic, cumin, and chili powder and cook 1 minute.
Simmer the skillet mixture
  1. Add the drained black beans, drained corn, red enchilada sauce, and diced tomatoes, then stir to combine.
  2. Fold in the tortilla strips, press them into the sauce, and simmer for 8-10 minutes, until the tortillas soften and the sauce thickens slightly.
Melt and finish
  1. Scatter the shredded cheddar and mozzarella over the top of the skillet.
  2. Broil for 3-4 minutes until bubbly and golden.
Serve
  1. Serve immediately with sour cream, avocado, and cilantro.

Notes

For the best texture, press the tortilla strips down into the sauce so they soften evenly. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing isn’t recommended because tortillas can turn soft and grainy after thawing. For a lighter option, use 93% lean ground beef and reduce cheese slightly while keeping the sauce amount the same.