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Enchilada Skillet

Enchilada skillet with ground beef, beans, and corn simmered together until tortilla strips soften, then topped with melty cheddar and mozzarella under the broiler. A one-pan Tex-Mex dinner with deep red enchilada sauce and quick 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Meat and aromatics
  • 1.5 lb ground beef
  • 1 onion
  • 3 garlic
Vegetables and sauce
  • 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
Spices and tortillas
  • 2 tsp cumin
  • 1 tsp chili powder
  • 8 corn tortillas small, cut into strips
Cheese and serving toppings
  • 1.5 cup shredded cheddar and mozzarella
  • 0.25 Sour cream for serving
  • 0.25 avocado for serving
  • 0.25 cilantro for serving
Seasoning
  • 0.25 tsp 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. Discard the excess fat so the skillet sauce doesn’t get greasy.
Build the seasoning base
  1. Sauté diced onion for 3 minutes, then add minced garlic, cumin, and chili powder and cook for 1 minute.
  2. Stir constantly until fragrant and the onion looks slightly softened.
Simmer the enchilada mixture
  1. Add black beans, corn, red enchilada sauce, and diced tomatoes, then stir to combine.
  2. Fold in tortilla strips, press them into the sauce, and simmer 8-10 minutes until the tortillas soften.
Broil and finish
  1. Scatter shredded cheddar and mozzarella evenly over the top of the skillet.
  2. Broil 3-4 minutes until bubbly and golden.
Serve
  1. Serve the enchilada skillet hot with sour cream, avocado, and cilantro.

Notes

Pro tip: Use an oven-safe skillet (cast iron works great) so you can go straight from stovetop simmer to broiling without transferring. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium heat or microwave until hot. Freezing is not recommended for best tortilla texture. For a lighter option, use 93% lean ground beef or swap half the cheese for reduced-fat shredded cheese.