Ground Beef Enchilada Skillet: Easy One-Pan Dinner (Print Version)
Ground Beef Enchilada Skillet is a quick, flavorful dinner. This easy one-pan recipe brings all your favorite enchilada flavors together in under 30 minutes.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Skillet Foundation
01 -
1 tbsp olive oil
02 -
1 lb lean ground beef (90/10)
03 -
1 yellow onion, small diced
04 -
2 cloves garlic, minced
→ Southwest Spice Blend
05 -
1 tbsp chili powder
06 -
1 tsp ground cumin
07 -
1/2 tsp smoked paprika
08 -
1/4 tsp cayenne pepper (optional)
09 -
1/2 tsp dried oregano
10 -
Salt and black pepper to taste
→ Enchilada Heart
11 -
1 (15-ounce) can black beans, rinsed and drained
12 -
1 (15-ounce) can fire-roasted diced tomatoes, undrained
13 -
1 (10-ounce) can red enchilada sauce
14 -
1/2 cup frozen corn kernels
15 -
5 corn tortillas, cut into 1-inch strips
→ Cheesy Crown & Fresh Finish
16 -
1 1/2 cups shredded Monterey Jack or Mexican blend cheese
17 -
1/4 cup fresh cilantro, chopped, for garnish
# Instructions:
01 -
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add 1 lb lean ground beef (90/10) and cook, breaking it apart, until browned. Drain excess fat. Stir in 1 small diced yellow onion and cook for 3-4 minutes until softened.
02 -
Add 2 cloves minced garlic and cook for 1 minute until fragrant. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, and 1/4 tsp cayenne pepper (optional). Season with salt and black pepper. Cook for 1 minute, stirring, to toast the spices for your Easy One-Pan Ground Beef Enchilada Skillet.
03 -
Pour in 1 (10-ounce) can red enchilada sauce and 1 (15-ounce) can fire-roasted diced tomatoes (undrained). Add 1 (15-ounce) can black beans, rinsed and drained, and 1/2 cup frozen corn kernels. Stir everything together well to combine.
04 -
Add 5 corn tortillas, cut into 1-inch strips, to the skillet. Stir gently to ensure the tortilla strips are coated in the sauce and submerged. Bring the mixture to a simmer, then reduce heat to medium-low.
05 -
Cover the skillet and let it simmer for 8-10 minutes, stirring occasionally, until the tortillas have softened and the sauce has thickened. This step is key for the texture of your Easy One-Pan Ground Beef Enchilada Skillet.
06 -
Remove the skillet from the heat. Sprinkle 1 1/2 cups shredded Monterey Jack or Mexican blend cheese evenly over the top of the enchilada mixture. Cover the skillet again for 3-5 minutes, or until the cheese is melted and bubbly.
07 -
Uncover the skillet. Garnish generously with 1/4 cup fresh chopped cilantro. Serve your Easy One-Pan Ground Beef Enchilada Skillet hot directly from the pan.
# Notes:
01 -
Feel free to swap ground beef for ground turkey or chicken for a lighter version. You can also add diced bell peppers with the onion for extra veggies.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
This skillet is fantastic on its own, but also pairs well with a dollop of sour cream or Greek yogurt, sliced avocado, or a side salad.
04 -
For more heat, increase the cayenne pepper or add a pinch of red pepper flakes. For less, omit the cayenne entirely.
# Tools You'll Need:
01 -
Large oven-safe skillet (10-12 inch)
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Can opener
06 -
Spatula or wooden spoon
# Nutrition Facts (Per Serving):
Calories: 607 kcal
Total Fat: 32 g
Total Carbohydrate: 39 g
Protein: 42 g