Print

Beef Enchilada Skillet Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

This Beef Enchilada Skillet is a flavorful and hearty dish combining seasoned ground beef with black beans, corn, and red enchilada sauce, all layered with quartered corn tortillas and topped with melted Monterey Jack and cheddar cheese. Perfect for a comforting weeknight meal, it’s cooked in a skillet and finished in the oven for a deliciously cheesy, saucy, and satisfying Tex-Mex inspired dinner.

Ingredients

Meat and Vegetables

  • 1 pound ground beef (80%/20%)
  • ½ cup yellow onion, chopped
  • 3 cloves fresh garlic, minced
  • ½ cup frozen corn kernels, thawed
  • 1 (15.5 ounce) can black beans, drained and rinsed

Spices and Seasonings

  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ⅛ teaspoon cayenne pepper (optional)
  • 1 tablespoon water

Other Ingredients

  • 1 tablespoon canola or vegetable oil
  • 1 (19 ounce) can red enchilada sauce
  • 6-8 6-inch corn tortillas, cut into quarter pieces
  • ½ cup Monterey Jack cheese, shredded (approximately 4 oz)
  • ½ cup mild cheddar cheese, shredded (approximately 4 oz)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the skillet later.
  2. Cook the Ground Beef: In a 12-inch or larger oven-safe skillet or cast iron skillet over medium heat, add the ground beef. Break it up using a wooden spoon or spatula and cook until fully browned. Drain excess grease and set the cooked beef aside.
  3. Sauté the Onions and Garlic: Add the vegetable oil to the same skillet and warm it over medium to medium-high heat for about 1 minute. Add the chopped onions and cook for 2 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
  4. Add Spices and Beef: Return the cooked ground beef to the skillet with the onions and garlic. Sprinkle in the salt, black pepper, cumin, chili powder, paprika, and cayenne pepper if using. Add 1 tablespoon of water to help incorporate the spices. Stir well and let the mixture simmer gently for 4 minutes, allowing flavors to meld.
  5. Add Corn, Beans, and Sauce: Stir in the thawed corn kernels, drained black beans, and the entire can of red enchilada sauce. Mix thoroughly so everything is evenly combined. After mixing, turn off the heat.
  6. Add Tortilla Pieces: Cut the corn tortillas into quarter wedges. Add the tortilla pieces into the beef and sauce mixture. Gently stir with a wooden spoon or spatula to ensure all tortilla pieces are covered in the enchilada mix, which will soften them.
  7. Top with Cheese: Evenly sprinkle the shredded Monterey Jack and mild cheddar cheeses over the top of the skillet mixture.
  8. Bake: Carefully place the skillet in the preheated oven and bake for 10 to 15 minutes, or until the cheese is melted and starting to turn golden brown on top.
  9. Optional Garnishes and Serve: Remove the skillet from the oven and add optional toppings such as sliced black olives, Pico de Gallo, chopped tomatoes, or fresh chopped cilantro if desired. Serve hot and enjoy!

Notes

  • To keep the dish gluten-free, use certified gluten-free corn tortillas.
  • Cayenne pepper is optional; adjust amount to your preferred spice level.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • For added freshness, serve with a side of sour cream or guacamole.
  • If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before adding cheese and baking.

Find it online: https://marthatasty.com/beef-enchilada-skillet-recipe/