Cheesy Ground Beef Enchilada Skillet 🌮🧀🥩

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 1 lb (450 g) lean ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• 1 (10 oz) can red enchilada sauce
• 1 (10 oz) can diced tomatoes with green chilies, drained
• 1 cup frozen corn
• 1 (15 oz) can black beans, drained and rinsed
• 8 small corn tortillas, cut into bite-sized strips
• 2 cups shredded Mexican cheese blend
• ¼ cup chopped fresh cilantro
• 2 green onions, sliced

Optional Toppings

• Sour cream
• Sliced avocado
• Jalapeño slices
• Diced tomatoes
• Lime wedges

Instructions

1. Brown the Beef

Heat olive oil in a large oven-safe skillet over medium-high heat.

Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns.

Drain any excess grease.

2. Cook the Vegetables

Add the diced onion and bell pepper. Cook for 3–4 minutes until softened.

Stir in the garlic and cook for 30 seconds until fragrant.

3. Season the Beef

Add the chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, salt, and black pepper.

Cook for 1 minute, stirring constantly to toast the spices.

4. Build the Skillet

Stir in the enchilada sauce, diced tomatoes with green chilies, corn, and black beans.

Bring to a gentle simmer for 5 minutes.

5. Add the Tortillas

Fold the tortilla strips into the beef mixture until evenly coated.

Let them cook for 2–3 minutes so they soften slightly while still holding some texture.

6. Add the Cheese

Sprinkle the Mexican cheese blend evenly over the top.

Cover the skillet for 2–3 minutes until the cheese is melted, or place it under the broiler for 2 minutes until bubbly and lightly golden.

7. Garnish & Serve

Top with cilantro and green onions.

Serve hot with sour cream, avocado, jalapeños, diced tomatoes, and fresh lime wedges if desired.

Tips for the Best Enchilada Skillet

• Use freshly shredded cheese for the smoothest melt.
• Corn tortillas hold up better than flour tortillas in this recipe.
• For extra spice, add cayenne pepper or diced jalapeños.
• Ground turkey or shredded chicken can be substituted for the beef.
• Don’t overcook the tortilla strips—they should stay slightly firm.

Frequently Asked Questions

Q: Can I make this ahead of time?
Yes. Prepare the beef mixture ahead of time and refrigerate it. Add the tortilla strips and cheese just before reheating and serving for the best texture.

Q: Can I use flour tortillas?
Yes, but they become softer than corn tortillas during cooking.

Q: What cheese works best?
A Mexican cheese blend, cheddar, Monterey Jack, or Pepper Jack all melt beautifully.

Q: Can I freeze leftovers?
Yes. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: What sides pair well with this skillet?
Mexican rice, refried beans, guacamole, tortilla chips, or a fresh green salad are excellent choices.

Q: How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Information

Approximate per serving:

• Calories: 510
• Protein: 29g
• Carbohydrates: 32g
• Fat: 28g
• Fiber: 6g

Nutrition information is an estimate and may vary depending on the ingredients and portion sizes.

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