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Healthy Enchilada Skillet

Healthy enchilada skillet made in one pan with browned ground beef, smoky enchilada sauce, and tortilla strips that soak up flavor. Finished with melted Mexican cheese and served with avocado, cilantro, and Greek yogurt for a lighter, Tex-Mex dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1 lb lean ground beef (90/10)
  • 1 onion, diced
  • 3 garlic, minced
  • 1 can (15 oz) black beans, drained
  • 1 cup frozen corn
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.25 salt and pepper to taste
Tortillas and toppings
  • 6 corn tortillas, cut into strips
  • 1 cup Mexican cheese blend, shredded
  • 1 avocado
  • 1 cilantro
  • 1 Greek yogurt

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and build the filling
  1. Heat a cast iron skillet over medium-high heat and brown the lean ground beef with the diced onion, stirring until the beef is cooked through; drain any excess fat.
  2. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
  3. Stir in the black beans, frozen corn, red enchilada sauce, diced tomatoes with green chiles, cumin, chili powder, salt, and pepper until evenly combined.
  4. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
Combine with tortillas and melt cheese
  1. Add the tortilla strips to the skillet and stir to coat and combine with the sauce.
  2. Top with shredded Mexican cheese, cover, and cook on low for 2–3 minutes until the cheese melts.
Serve
  1. Serve hot with sliced avocado, fresh cilantro, and a dollop of Greek yogurt.

Notes

Pro tip: cut tortilla strips small so they soften evenly and thicken the sauce without needing extra simmer time. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium-low with a splash of water. Freeze is not recommended because the tortillas can soften further when thawed. For a lower-carb swap, replace some or all of the tortilla strips with shredded romaine or extra corn for a lighter texture.