Go Back

Enchilada Skillet

Enchilada Skillet with ground beef and beans cooked right in a single oven-safe skillet, then simmered until tortilla strips soften. Broiled cheese melts into a bubbly, golden top—finished with sour cream, avocado, and cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Beans and corn
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) corn drained
Sauce base
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14 oz) diced tomatoes
  • 1 onion diced
  • 3 garlic minced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Tortillas and cheese
  • 8 corn tortillas cut into strips
  • 1.5 cup shredded cheddar and mozzarella
Serving toppings
  • 0.25 sour cream for serving
  • 1 avocado for serving
  • 0.25 cilantro for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the beef and build the skillet filling
  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.
Soften tortillas in the sauce
  1. Fold in the tortilla strips and press them into the sauce, then simmer for 8-10 minutes until the tortillas soften.
Melt and brown the cheese
  1. Scatter the shredded cheddar and mozzarella over the top, then broil for 3-4 minutes until bubbly and golden.
Serve
  1. Serve the skillet topped with sour cream, avocado, and cilantro.

Notes

For best texture, press the tortilla strips down so they fully contact the sauce during the 8-10 minute simmer. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet until hot. Freezing is not recommended because the tortilla strips can soften further. For a lighter option, use 93% lean ground beef and reduce the cheese slightly.