Description
This Beef Skillet Enchiladas recipe is a quick and easy one-pan dish that brings all the flavors of traditional enchiladas to your table in a fraction of the time. Perfect for a busy weeknight dinner!
Ingredients
Scale
For the Beef Skillet Enchiladas:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1½ cups shredded cheddar or Mexican blend cheese
- 6 small flour or corn tortillas, cut into strips or wedges
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and black pepper to taste
For Serving (Optional):
- Chopped cilantro
- Sour cream
- Sliced jalapeños
Instructions
- Heat Olive Oil and Brown Beef: Heat olive oil in a large oven-safe skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon, about 6–8 minutes. Drain excess grease if needed.
- Sauté Onions and Spices: Add diced onion and garlic. Sauté for 2–3 minutes until softened. Stir in chili powder, cumin, salt, and pepper.
- Add Remaining Ingredients: Mix in black beans, corn, enchilada sauce, and tortilla strips. Sprinkle half of the cheese, stir, then top with the remaining cheese.
- Simmer or Bake: Cover and simmer for 5–7 minutes on low heat, or bake uncovered at 375°F (190°C) for 10–12 minutes until bubbly and cheese melts.
- Garnish and Serve: Garnish with cilantro, sour cream, and jalapeños if desired. Serve hot.
Notes
- Use rotisserie chicken or ground turkey as a variation.
- This dish is great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 430
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
