One-Pan Enchilada Skillet
One-pan enchilada skillet layers seasoned ground beef, black beans, corn tortillas, and red enchilada sauce under melty cheese — all the enchilada flavor without rolling. A Tex-Mex USA weeknight hero cooked in a single skillet until bubbling hot.
🛒Ingredients
- 1 pound 90/10 or 85/15 ground beef
- 1 tablespoon olive oil if using lean beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 1 (10-ounce) can red enchilada sauce
- 1/2 cup water or low-sodium broth
- 6 corn tortillas, cut into 1-inch strips or wedges
- 1 1/2 cups shredded Mexican blend cheese
- Optional: cilantro, sour cream, lime, diced avocado
🔧Kitchen Tools Needed
- Large oven-safe skillet
- Wooden spoon
- Instant-read thermometer
- Knife
📝Instructions
- 1
Heat a large oven-safe skillet over medium-high. Brown beef with onion until no pink remains and beef reaches 160°F, 6–8 minutes. Drain excess fat. Stir in garlic and spices 30 seconds.
- 2
Add beans, corn, enchilada sauce, and water. Simmer 2 minutes.
- 3
Stir in tortilla strips until coated. Sprinkle cheese evenly.
- 4
Cover and cook on low 3–5 minutes until cheese melts and mixture is bubbling hot, or broil 2–3 minutes for browned cheese.
- 5
Rest 3 minutes. Top with cilantro, sour cream, and avocado. Refrigerate within 2 hours up to 3 days; reheat steaming hot (165°F).
🥗Nutrition Information
⚡Calories per serving: 510
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use chicken?
Yes — use cooked shredded chicken heated to 165°F and skip the beef browning step.
Flour tortillas OK?
Corn holds up better in sauce; flour gets softer but still works.
How spicy is this?
Mild with standard red enchilada sauce. Add jalapeños or hot sauce to taste.
Gluten-free?
Use certified GF corn tortillas and check the enchilada sauce label.
