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Enchilada Skillet

Enchilada skillet with ground beef, beans, and corn cooked with soft tortilla strips in a rich red sauce, then finished with melted cheddar-mozzarella. One-pan Tex-Mex comfort meal with a bubbly, golden cheese top and fresh sour cream, cilantro, and avocado.
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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
  • 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 small corn tortillas, cut into strips
  • 1.5 cups shredded cheddar and mozzarella
  • 1 salt and pepper to taste
Serving toppings
  • 1 sour cream
  • 1 avocado
  • 1 cilantro

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat a large oven-safe skillet over medium-high heat, then brown the ground beef until cooked through; drain the fat.
  2. Taste and season with salt and pepper as needed.
Build the sauce
  1. Sauté the diced onion for 3 minutes, then add the minced garlic, cumin, and chili powder and cook for 1 minute.
  2. Add the black beans, corn, red enchilada sauce, and diced tomatoes, then stir to combine and evenly coat.
Soften the tortilla strips
  1. Fold in the tortilla strips, pressing them into the sauce so they’re mostly submerged.
  2. Simmer for 8-10 minutes, stirring occasionally, until the tortillas soften.
Melt and brown the cheese
  1. Scatter the shredded cheddar and mozzarella over the top in an even layer.
  2. Broil 3-4 minutes until the cheese is bubbly and golden.
Serve
  1. Let the skillet cool for 2 minutes, then serve topped with sour cream, avocado, and cilantro.

Notes

Pro tip: press the tortilla strips into the sauce so they steam-sanitize and soften evenly before broiling. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet or microwave until hot. Freezing is not recommended because tortillas can soften further after thawing. For a lighter option, use lean ground beef (or ground turkey) and swap in part-skim cheese to reduce fat while keeping the same cheesy finish.