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Enchilada Skillet

Enchilada skillet with ground beef, black beans, corn, and tortilla strips simmered in red enchilada sauce, then finished with melted cheddar-mozzarella. Cook it all in one oven-safe cast iron skillet for saucy Tex-Mex comfort with cheesy, bubbly edges.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Ground beef mixture
  • 1.5 lb ground beef
  • 15 oz black beans drained
  • 15 oz corn drained
  • 10 oz red enchilada sauce
  • 14 oz diced tomatoes
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 8 corn tortillas small, cut into strips
  • 1.5 cup shredded cheddar and mozzarella combined
Serving toppings
  • Sour cream for serving
  • avocado for serving
  • cilantro for serving
  • Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Brown ground beef in a large oven-safe skillet over medium-high heat, then drain the fat.
  2. Continue heating the skillet so the browned bits stay on the bottom for flavor.
Build the sauce
  1. Sauté diced onion for 3 minutes in the skillet, then add minced garlic, cumin, and chili powder and cook for 1 minute.
  2. Add black beans, corn, red enchilada sauce, and diced tomatoes, then stir to combine and bring to a simmer.
Cook tortilla strips
  1. Fold in tortilla strips, press them into the sauce, and simmer for 8-10 minutes until softened.
Melt and broil the cheese
  1. Scatter the shredded cheddar and mozzarella over the top in an even layer.
  2. Broil for 3-4 minutes until bubbly and golden.
Serve
  1. Serve hot with sour cream, avocado, and cilantro.
  2. Season with salt and pepper to taste before eating.

Notes

For best texture, press the tortilla strips into the sauce so they fully soften during the 8-10 minute simmer. Store leftovers in the fridge up to 3 days; reheat in a skillet or microwave until hot. Freezing is not recommended due to tortilla texture changes. If you want it lighter, use lean ground beef or swap in ground turkey while keeping the same sauce and cheese amount.