Beef Skillet Enchiladas
A quick and easy one-pan meal packed with protein and flavor, featuring ground beef, black beans, corn, and cheese in a delicious enchilada sauce.
Ingredients
Main Ingredients
- 1 lb ground beef Use lean ground beef to reduce excess fat.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn Swap out for cauliflower rice for a healthier twist.
- 1 cup enchilada sauce
- 1 tsp chili powder Adjust for heat.
- 1 tsp cumin Adjust for smoky flavor.
- to taste Salt and pepper
- 2 cups shredded cheese (cheddar or Mexican blend) Can swap for dairy-free option.
- Fresh cilantro for garnish
Instructions
Preparation
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Add chopped onion and minced garlic to the skillet, sauté until the onion is translucent.
- Stir in black beans, diced tomatoes, corn, enchilada sauce, chili powder, cumin, salt, and pepper.
- Simmer for about 5-7 minutes until heated through.
- Sprinkle cheese on top, cover, and let melt.
Notes
Serve these enchiladas straight from the skillet for a casual dining experience. Pair with simple sides like rice, tortilla chips, or a fresh salad. Adding a dollop of sour cream or avocado slices enhances the dish. Leftovers can be stored in the fridge for up to 3 days.