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Enchilada Skillet

Enchilada skillet with ground beef, beans, and corn simmered together, then topped with melted cheddar and mozzarella. Tortilla strips soften in the red enchilada sauce for an easy, saucy Tex-Mex dinner.
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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: 610
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
  • 0.25 salt to taste
  • 0.25 pepper to taste
Serving toppings
  • 1 sour cream for serving
  • 1 avocado for serving
  • 1 cilantro for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef and sauce
  1. Brown the ground beef in a large oven-safe skillet and drain the fat.
  2. Sauté the onion for 3 minutes, then add the garlic, cumin, and chili powder and cook for 1 minute.
  3. Add the black beans, corn, enchilada sauce, and diced tomatoes, then stir to combine.
  4. Fold in the tortilla strips and press them into the sauce, then simmer for 8-10 minutes until the tortillas soften.
Melt the cheese and serve
  1. Scatter the cheese over the top, then broil for 3-4 minutes until bubbly and golden.
  2. Serve immediately with sour cream, avocado, and cilantro.

Notes

Pro tip: press the tortilla strips down into the sauce during the simmer so they soften evenly instead of staying crisp on top. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet or microwave until hot. Freezing is not recommended because tortilla texture can turn soft. For a lighter option, use lean ground beef or ground turkey and reduce the cheese slightly while keeping the sauce simmer time the same.