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Enchilada Skillet

Enchilada skillet with ground beef, saucy black beans, corn, and softened tortilla strips cooked together in one oven-safe skillet. Topped with melted cheddar and mozzarella and finished under the broiler for bubbly, golden cheese.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Enchilada skillet base
  • 1.5 lb ground beef
  • 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
  • 8 corn tortillas cut into strips
  • 1.5 cup shredded cheddar and mozzarella
  • 1 Sour cream for serving
  • 1 avocado for serving
  • 1 cilantro for serving
  • 1 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: press the tortilla strips down into the sauce so they soften evenly before adding cheese. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat in a skillet over medium until hot. Freezing is not recommended because tortilla texture can soften too much after thawing. For a lighter option, use lean ground beef and swap half the cheese for reduced-fat shredded cheese.