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Enchilada Skillet

Enchilada skillet with ground beef and saucy tortilla strips, simmered until soft and topped with bubbly, golden melted cheddar and mozzarella. A Tex-Mex one-pan method that finishes under the broiler for maximum melty cheese.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef Use 80/20 or similar for flavor.
black beans
  • 1 can (15 oz) black beans Drain well.
corn
  • 1 can (15 oz) corn Drain well.
red enchilada sauce
  • 1 can (10 oz) red enchilada sauce
diced tomatoes
  • 1 can (14 oz) diced tomatoes Do not drain.
onion
  • 1 onion Dice finely.
garlic
  • 3 garlic Minced.
corn tortillas
  • 8 small corn tortillas Cut into strips.
ground cumin
  • 2 tsp cumin
chili powder
  • 1 tsp chili powder
shredded cheddar and mozzarella
  • 1.5 cup shredded cheddar and mozzarella
sour cream
  • 0.25 cup sour cream For serving.
avocado
  • 1 avocado For serving, diced or sliced.
cilantro
  • 0.25 cup cilantro For serving, chopped.
salt and pepper
  • 0.25 tsp salt and pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown the ground beef in a large oven-safe skillet over medium-high heat and drain the fat.
Build the Tex-Mex sauce
  1. Sauté the onion for 3 minutes, then add the garlic, cumin, and chili powder and cook for 1 minute, stirring until fragrant and evenly coated.
  2. Add the black beans, corn, enchilada sauce, and diced tomatoes, then stir to combine into a thick, saucy mixture.
Soften tortilla strips
  1. Fold in the tortilla strips and press them into the sauce, then simmer for 8-10 minutes until the tortillas soften and absorb some sauce.
Melt and broil 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 immediately with sour cream, avocado, and cilantro, and season with salt and pepper to taste.

Notes

Pro tip: broil on the middle rack and watch closely—cheese can go from golden to over-browned fast. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or microwave until hot. Freezing is not recommended because tortilla strips can soften too much after thawing. Dietary swap: use lean ground turkey or chicken for a lighter option while keeping the same sauce and toppings.