Beef Enchilada Skillet
A hearty and flavorful beef enchilada skillet loaded with seasoned ground beef, black beans, corn, and melted cheese, all simmered in a rich enchilada sauce. Perfect for a quick and satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup enchilada sauce
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
8 small corn tortillas, cut into strips
1 1/2 cups shredded cheddar cheese
1/4 cup chopped fresh cilantro, for garnish
1/2 cup diced tomatoes, for garnish
1/4 cup sliced green onions, for garnish
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the enchilada sauce and stir to combine.
Add black beans, corn, and tortilla strips to the skillet. Stir gently to combine all ingredients.
Reduce heat to medium-low and sprinkle shredded cheddar cheese evenly over the top.
Cover the skillet with a lid and cook for 5-7 minutes until the cheese is melted and bubbly.
Remove from heat and garnish with chopped fresh cilantro, diced tomatoes, and sliced green onions.
Serve warm directly from the skillet.