Description
A quick and easy one-pan beef skillet enchiladas recipe featuring ground beef, corn tortillas, black beans, corn, and cheese in a flavorful enchilada sauce, perfect for a weeknight dinner.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 1 (1-oz) packet taco seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 (10-oz) can red enchilada sauce
- ¼ cup water
- 1 cup salsa
- 7 (6-inch) corn tortillas, cut into 1-inch pieces
- 1 (15-oz) can black beans, rinsed & drained
- 1 (14-oz) can corn kernels, drained
- 1 ½ cups shredded Mexican cheese blend (or Colby Jack/Cheddar)
Instructions
- Prepare your ingredients by dicing the onion and cutting the corn tortillas into 1-inch pieces. Have your cheese shredded and cans drained.
- In a large skillet, brown the ground beef and diced onion over medium-high heat, breaking up the beef as it cooks. Once the beef is no longer pink and the onion is soft, drain any excess fat.
- Reduce the heat to medium. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Stir in the taco seasoning, garlic powder, onion powder, oregano, and smoked paprika until well combined with the meat mixture.
- Pour in the red enchilada sauce, water, and salsa. Stir everything together thoroughly.
- Add the cut corn tortillas to the skillet, stirring them in until they are well coated with the sauce.
- Stir in the drained black beans and drained corn kernels. Mix well to distribute all ingredients evenly.
- Top the entire skillet evenly with the shredded Mexican cheese. Cover the skillet with a lid or transfer to a preheated oven (if skillet is oven-safe) at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly. If desired, you can briefly broil for a golden-brown top.
- Remove from heat and let stand for a few minutes before serving. Garnish with your favorite toppings like cilantro, sour cream, or extra salsa.
Notes
- This recipe is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust spice levels by choosing mild or hot salsa and enchilada sauce.
- For a gluten-free option, ensure all packaged ingredients like taco seasoning are certified gluten-free.