Go Back

Enchilada Skillet

Enchilada skillet with ground beef, black beans, and corn simmered in red enchilada sauce, then topped with melted cheddar-mozzarella. Tortilla strips soften right in the skillet for a hearty, cheesy Tex-Mex dinner.
Print Recipe Pin Recipe
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 mixture
  • 1.5 lb ground beef
  • 15 oz black beans drained
  • 15 oz corn drained
  • 10 oz red enchilada sauce
  • 14 oz diced tomatoes
  • 1 onion diced
  • 3 garlic minced
  • 8 corn tortillas cut into strips
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1.5 cup shredded cheddar and mozzarella
  • 0.5 sour cream for serving
  • 0.25 avocado for serving
  • 0.25 cilantro for serving
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown and build the sauce
  1. Brown the ground beef in a large oven-safe skillet over medium-high heat, then drain off excess fat.
  2. Sauté the diced onion for 3 minutes, then add the minced garlic, cumin, and chili powder and cook for 1 minute.
  3. Stir in the drained black beans, drained corn, red enchilada sauce, and diced tomatoes until evenly combined.
Soften tortillas in the skillet
  1. Fold in the tortilla strips, press them into the sauce, and simmer for 8-10 minutes until the tortillas soften.
Melt and finish
  1. Scatter the shredded cheddar and mozzarella over the top.
  2. Broil for 3-4 minutes until the cheese is bubbly and golden.
Serve
  1. Serve hot with sour cream, avocado, and cilantro, and season with salt and pepper to taste.

Notes

Pro tip: draining the beef fat keeps the skillet from turning greasy once the cheese is added. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in a skillet over medium until hot, adding a splash of water if needed. Freezing is not recommended because the tortilla strips can soften too much after thawing. For a gluten-aware swap, use corn tortillas labeled gluten-free.