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Healthy Enchilada Skillet

Healthy enchilada skillet with seasoned ground beef, black beans, corn, and tortilla strips simmered in smoky enchilada sauce, then topped with melted Mexican cheese. This easy one-pan Tex-Mex dinner has saucy thickness and melty cheese in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Skillet filling
  • 1 lb lean ground beef (90/10) Use 90/10 for a lighter fat level.
  • 1 small onion, diced
  • 3 garlic, minced
  • 1 can (15 oz) black beans, drained
  • 1 cup frozen corn
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste Season to your preference.
  • 1 6 corn tortillas, cut into strips Cut into strips for the skillet 'enchilada' texture.
Topping & serving
  • 1 cup Mexican cheese blend, shredded Use a blend that melts smoothly.
  • 1 Avocado, cilantro, and Greek yogurt for serving Garnish with sliced avocado and cilantro; add Greek yogurt for a lighter finish.

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef and aromatics
  1. Heat a cast iron skillet over medium-high heat. Add the lean ground beef and diced onion, cook 6–8 minutes until browned, then drain any excess fat and add the minced garlic for 30 seconds.
  2. Stir constantly while the garlic cooks so it doesn’t burn.
Simmer the enchilada sauce filling
  1. Add the black beans, frozen corn, red enchilada sauce, diced tomatoes with green chiles, cumin, chili powder, and salt and pepper to the skillet. Stir well, bring to a simmer, and cook 8–10 minutes until the sauce thickens slightly.
Build the skillet enchiladas
  1. Add the corn tortilla strips and stir to coat evenly with the saucy mixture. Cook 2–3 minutes, then spread the mixture into an even layer.
Melt the cheese and serve
  1. Sprinkle shredded Mexican cheese evenly over the top. Cover and cook on low heat 2–3 minutes until the cheese is melted and bubbly at the edges.
  2. Serve hot with sliced avocado, fresh cilantro, and a dollop of Greek yogurt.

Notes

Pro tip: after browning, drain excess fat so the sauce stays thick and lower calorie without tasting dry. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium-low until hot (add a splash of water if it tightens). Freezing: yes, freeze up to 2 months; reheat from thawed gently, then add fresh toppings. For a dietary swap, you can replace half the ground beef with lean ground turkey while keeping the same seasonings for a lighter version.