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Enchilada Skillet

Enchilada skillet with ground beef, black beans, corn, and tortilla strips simmered until tender, then finished under the broiler with melted cheddar and mozzarella. A quick one-pan Tex-Mex dinner with a rich red enchilada sauce and easy toppings like sour cream, cilantro, and avocado.
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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: 560
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 and garlic
  • 1 onion diced
  • 3 garlic minced
tortilla strips
  • 8 corn tortillas cut into strips
spices
  • 2 tsp cumin
  • 1 tsp chili powder
cheese
  • 1.5 cup shredded cheddar and mozzarella
toppings
  • 0.333 sour cream for serving
  • 0.333 avocado for serving
  • 0.333 cilantro for serving
seasoning
  • 0.1 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown ground beef in a large oven-safe skillet over medium-high heat, then drain the fat.
  2. Sauté onion for 3 minutes, stirring, until softened.
Season and build the sauce
  1. Add garlic, cumin, and chili powder and cook for 1 minute, until fragrant.
  2. Add black beans, corn, red enchilada sauce, and diced tomatoes, then stir to combine.
Simmer with tortilla strips
  1. Fold in corn tortillas strips, press them into the sauce, and simmer for 8-10 minutes until tortillas soften.
Melt and broil the cheese
  1. Scatter the shredded cheddar and mozzarella over the top, then broil for 3-4 minutes until bubbly and golden.
Serve
  1. Serve immediately with sour cream, avocado, and cilantro.

Notes

Pro tip: press the tortilla strips into the sauce as they simmer so they soak through and soften evenly. Store leftovers in the fridge up to 3 days; reheat in a skillet or microwave. Freezing is not recommended because tortillas can get softer after thawing. For a lighter option, use 93% lean ground beef and swap part-skim cheese if you want to reduce calories while keeping the melty top.