It is 6pm and you are tired. Dinner needs to happen fast. This ground beef enchilada skillet is your new weeknight hero.
This recipe delivers all the flavors of traditional enchiladas. You get the cheesy goodness without the rolling or baking. It is warm, filling, and ready in just 30 minutes.
Why You Will Love This Recipe
This dish is a true lifesaver for busy families. You only need one pan for the entire meal. This means less time cleaning and more time relaxing.
It is packed with protein to keep everyone satisfied. The combination of beef and beans is very hearty. It is perfect for busy weeknights when your schedule is packed.
Simple Cooking Method
Making this skillet is incredibly simple and straightforward. You start by browning the meat and onions together. Then, you simply stir in the sauce and tortillas.
The tortillas soften right in the pan as they simmer. Even if you are a beginner cook, you can master this. It is a foolproof way to get dinner on the table fast.
Ingredients You Will Need
Most of these items are likely in your pantry right now. Fresh ingredients like beef and cilantro make it taste restaurant-quality at home.
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 10 oz red enchilada sauce
- 15 oz canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- 6 corn tortillas, cut into 1-inch pieces
- 1.5 cups shredded Mexican-style cheese blend
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Step-by-Step Instructions
- In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is thoroughly cooked and onions are translucent.
- Drain any excess fat from the skillet.
- Add minced garlic, cumin, chili powder, salt, and black pepper to the beef mixture and cook for 1 minute until fragrant.
- Stir in the red enchilada sauce, drained black beans, and frozen corn.
- Gently fold in the tortilla pieces until they are evenly coated in the sauce.
- Reduce heat to medium-low, cover the skillet, and simmer for 5 to 8 minutes until the tortillas have softened.
- Spread the shredded cheese evenly over the top and cover the skillet for 2 minutes until the cheese is fully melted.
- Remove from heat and garnish with chopped cilantro before serving.
Best Ways to Enjoy It
Serve this dish warm straight from the skillet. It looks beautiful with a dollop of sour cream on top. Add some sliced avocado for a creamy finish.
A squeeze of fresh lime juice brightens the flavors perfectly. You can also serve it with a simple side salad. It is a complete meal that your whole family will love.
Storage and Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This recipe is great for meal prep lunches.
To reheat, use the microwave or a small skillet. Add a splash of water if the tortillas seem dry. The flavors actually deepen the next day which is a bonus.
Tips for Best Results
- Use lean ground beef to avoid a greasy skillet.
- Don’t skip the step of draining the excess fat.
- Fold the tortillas gently so they do not break apart.
- Use a lid to melt the cheese quickly and evenly.
- Add extra chili powder if you prefer a spicier kick.
- Swap corn for black-eyed peas for a fun twist.
- Prep the onion and garlic ahead of time to save minutes.
Ways to Switch It Up
- Substitute ground turkey or chicken for a lighter protein option.
- Add diced bell peppers for extra crunch and vitamins.
- Use green enchilada sauce for a tangy, mild variation.
- Stir in a handful of spinach for a hidden veggie boost.
Common Questions
Can I use flour tortillas instead?
Corn tortillas work best because they hold their texture. Flour tortillas can become a bit gummy when simmered. If you use flour, add them at the very end.
Is this recipe very spicy?
This version is mild and very kid-friendly. The heat comes mostly from the enchilada sauce you choose. Pick a “mild” sauce to keep it gentle for everyone.
I hope this simple skillet meal brings some calm to your busy weeknight. It is so satisfying to see everyone enjoy a healthy, home-cooked dinner. You have totally got this!
— Katie Wood
Ingredients
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic , minced
- 10 oz red enchilada sauce
- 15 oz canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- 6 corn tortillas , cut into 1-inch pieces
- 1.5 cups shredded Mexican-style cheese blend
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon sal t
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is thoroughly cooked and onions are translucent.
- Drain any excess fat from the skillet.
- Add minced garlic, cumin, chili powder, salt, and black pepper to the beef mixture and cook for 1 minute until fragrant.
- Stir in the red enchilada sauce, drained black beans, and frozen corn.
- Gently fold in the tortilla pieces until they are evenly coated in the sauce.
- Reduce heat to medium-low, cover the skillet, and simmer for 5 to 8 minutes until the tortillas have softened.
- Spread the shredded cheese evenly over the top and cover the skillet for 2 minutes until the cheese is fully melted.
- Remove from heat and garnish with chopped cilantro before serving.
