Beef Enchilada Skillet
A hearty and flavorful beef enchilada skillet that combines seasoned ground beef, black beans, corn, and enchilada sauce, topped with melted cheese and fresh garnishes. Perfect for a quick and satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup canned black beans, drained and rinsed
1 cup canned corn kernels, drained
1 cup red enchilada sauce
4 small corn tortillas, cut into strips
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1/4 cup diced green onions
1/2 cup sour cream
1 medium tomato, diced
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook for 3 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add black beans, corn, and enchilada sauce to the skillet. Stir to combine and cook for 3-4 minutes until heated through.
Stir in the tortilla strips and cook for 1-2 minutes until they soften slightly.
Sprinkle shredded cheddar cheese evenly over the skillet. Cover the skillet with a lid and cook for 2-3 minutes until the cheese melts.
Remove from heat and sprinkle chopped cilantro and diced green onions on top.
Serve the beef enchilada skillet topped with diced tomato and a dollop of sour cream.