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Enchilada Skillet

Enchilada skillet with ground beef, black beans, and corn simmered with tortilla strips until tender, then finished with a bubbly, golden cheese layer under the broiler. A Tex-Mex one-pan meal in an oven-safe skillet for easy weeknight serving with sour cream, avocado, and cilantro.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasonings
  • 1.5 lb ground beef Use 80/20 or similar for flavor; drain excess fat after browning.
  • 1 onion, diced Dice to small pieces so it softens quickly in the skillet.
  • 3 cloves garlic, minced Minced garlic cooks fast—add with spices for best aroma.
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.25 salt and pepper to taste Adjust to your preference.
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
Tortillas and cheese
  • 8 small corn tortillas, cut into strips Cut into strips so they soften evenly in the sauce.
  • 1.5 cups shredded cheddar and mozzarella Use a blend for flavor and melt.
Serving toppings
  • 0.33 Sour cream for serving Add after baking/broiling.
  • 0.33 avocado for serving Slice or cube for creamy topping.
  • 0.33 cilantro for serving Chop and sprinkle right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown the ground beef in a large oven-safe skillet, then drain the excess fat.
  2. Keep the skillet hot so the browned bits stay on the surface for extra flavor.
Build the sauce
  1. Sauté the onion for 3 minutes, then add the minced garlic, cumin, and chili powder and cook for 1 minute, stirring to coat.
  2. Add the black beans, corn, red enchilada sauce, and diced tomatoes, then stir until evenly combined.
Soften the tortillas
  1. Fold in the tortilla strips, then press them into the sauce so they are well covered.
  2. Simmer for 8-10 minutes until the tortillas soften.
Melt and brown the cheese
  1. Scatter the shredded cheddar and mozzarella over the top so it forms an even layer.
  2. Broil for 3-4 minutes until bubbly and golden.
Serve
  1. Serve the enchilada skillet with sour cream, avocado, and cilantro on top.

Notes

Pro tip: press the tortilla strips into the sauce during simmering so they hydrate evenly and don’t dry out. Refrigerate leftovers in an airtight container up to 3-4 days; reheat in a skillet or microwave until hot. Freezing: yes, but the tortillas may soften further when reheated. Dietary swap: for a dairy-light option, use a reduced-fat cheddar-mozzarella blend or omit the mozzarella and rely on cheddar only.