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Enchilada Skillet

Enchilada skillet with ground beef simmered with black beans, corn, and diced tomatoes, then topped with tortilla strips and broiled cheese until bubbly. A one-pan Tex-Mex dinner with a deep red sauce and golden melted cheddar-mozzarella.
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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
  

Ground beef mixture
  • 1.5 lb ground beef Use 80/20 or similar for best browning flavor.
  • 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
Toppings and finishing
  • 8 small corn tortillas, cut into strips Cut into strips so they soften evenly in the sauce.
  • 1.5 cups shredded cheddar and mozzarella Shred fresh if possible for the best melt.
  • 1 Sour cream For serving, to taste.
  • 1 avocado For serving, to taste.
  • 1 cilantro For serving, to taste.
  • 0.25 tsp Salt and pepper to taste Adjust to your preference.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and build the sauce
  1. Brown ground beef in a large oven-safe skillet over medium-high heat and drain the fat once cooked through, looking for no pink remaining.
  2. Sauté diced onion for 3 minutes, until softened and lightly translucent, then add minced garlic, cumin, and chili powder and cook 1 minute until fragrant.
  3. Add black beans, corn, red enchilada sauce, and diced tomatoes, then stir to fully combine and coat the mixture in the sauce.
  4. Fold in the tortilla strips and press them into the sauce so most are submerged, then simmer for 8-10 minutes until the tortillas soften.
Broil and serve
  1. Scatter the shredded cheddar and mozzarella over the top so it forms an even layer.
  2. Broil 3-4 minutes until bubbly and golden, keeping an eye on the edges as they brown.
  3. Serve immediately with sour cream, avocado, and cilantro for a cool, fresh finish.

Notes

Pro tip: press the tortilla strips into the sauce so they absorb flavor as they simmer; if the skillet looks dry, stir once halfway through the 8-10 minutes. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet over medium until warmed through. Freezing is not recommended because the tortillas can soften too much after thawing. For a dietary swap, use a leaner ground beef (or swap to turkey) to reduce overall fat while keeping the Tex-Mex flavor.