Description
A quick and comforting one-pan enchilada skillet featuring seasoned ground beef, melty cheese, and tender tortillas soaked in enchilada sauce. Perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
- 1 lb ground beef (80/20 preferred)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups enchilada sauce (360 ml)
- 1 can black beans, drained and rinsed (optional)
- 1 cup frozen corn (150 g)
- 6–8 small corn or flour tortillas, torn into pieces
- 2 cups shredded cheese (cheddar and Monterey Jack blend, about 200 g)
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat 1 tablespoon olive oil over medium-high heat in a large skillet.
- Add 1 lb ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
- Add 1 diced medium onion and 3 minced garlic cloves to the skillet. Cook until softened and fragrant, about 3-4 minutes, until onions are translucent but not browned.
- Stir in 1 tablespoon chili powder, 1 teaspoon cumin, salt, and pepper. Toast spices briefly for about 30 seconds.
- Pour in 1 ½ cups enchilada sauce, 1 cup frozen corn, and 1 can drained black beans. Stir gently to combine; mixture will be saucy but not soupy.
- Tear 6-8 small tortillas into bite-sized pieces and stir into the skillet to soak up the sauce.
- Reduce heat to medium-low, cover the skillet, and simmer for 8-10 minutes, stirring occasionally to prevent sticking, until tortillas are soft and sauce thickens slightly.
- Sprinkle 2 cups shredded cheese evenly over the top. Cover again and cook for 3-5 minutes until cheese melts.
- Remove from heat, garnish with fresh cilantro if desired, and serve warm.
Notes
If skillet looks too dry during simmering, add a few tablespoons of water or broth. Cover pan when melting cheese to help it melt evenly. Use corn tortillas for gluten-free. For dairy-free, substitute with plant-based cheese. Ground turkey or chicken can be used instead of beef with adjusted cooking times.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 480
- Sugar: 4
- Sodium: 700
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 6
- Protein: 30
Keywords: enchilada skillet, one-pot meal, ground beef recipe, cheesy skillet, quick dinner, weeknight meal, Tex-Mex