Skillet Beef Enchiladas
These skillet beef enchiladas have seasoned ground beef, black beans, corn, and green chiles simmered in red enchilada sauce, topped with corn tortilla wedges and melted cheese, then baked until bubbly and crispy. All in one skillet.
Ingredients
- 1 tablespoon oil
- 1 medium yellow onion diced
- 1 garlic clove minced
- 1 lb ground beef
- 2 tablespoons taco seasoning
- 1 (15 oz) can black beans drained
- 1 (15 oz) can corn drained
- 1 (15 oz) jar red enchilada sauce
- 1/2 cup broth or water
- 1 (8 oz) can diced green chiles
- 2 cups shredded cheese sharp cheddar and mozzarella mix, divided
- 6-8 corn tortillas depending on the size of your skillet, cut into fourths
- spray oil
Toppings
- cilantro, jalapeño, avocado, and sour cream
Instructions
- Preheat the oven to 400°F. Heat an oven-safe skillet over medium-high heat. Drizzle with oil, then add the onion and garlic. Cook until softened and fragrant, about 3 minutes.
- Add the ground beef, breaking it into small pieces as it cooks. Once browned, stir in the taco seasoning.
- Add the black beans, corn, green chiles, enchilada sauce, 1/2 cup broth (or water), and 1 cup of the cheese. Cook over medium heat until bubbling and the sauce has slightly thickened.
- Cut the corn tortillas into fourths and layer them on top of the beef mixture. Spray (or brush) with oil, then sprinkle the remaining cheese over the top.
- Bake for 15 minutes, or until the cheese is melted and the edges of the corn tortillas are browned.
- Garnish with your favorite toppings and enjoy!
Notes
- Oven-safe skillet: a cast iron skillet works perfectly since it goes straight from the stovetop to the oven.
- Tortillas: spraying or brushing the tortillas with oil helps the edges get golden and crispy.
Tried this recipe?Let us know how it was!