One-Pan Beef Enchilada Skillet
This easy, one-pan Beef Enchilada Skillet recipe delivers all the enchilada flavors you love in half the time without all the rolling and messy assembling. It's filling, protein-heavy, and so perfectly cheesy!The prep and cook time for this recipe is minimal, making it ideal for a quick and nutritious weeknight dinner.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 6 servings
Ingredients
- 2 tablespoons neutral oil
- 1 lb ground sirloin or beef (90/10)
- 1/2 red onion, diced
- 1 poblano pepper, diced
- 4 garlic cloves, minced
- 2 teaspoons ancho chile powder
- 1/2 teaspoon chipotle chile powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 cups enchilada sauce
- 1 - 15 oz can of black beans, drained and rinsed
- 1 cup fresh corn kernels
- 6 corn tortillas, cut into wedges
- 1 1/2 cups shredded monterey jack cheese
- 1 pint cherry tomatoes, halved
- 1/2 cup minced fresh cilantro
- 1 lime, juiced
- 1/3 cup Mexican crema
- kosher salt and cracked black pepper
Instructions
- Preheat an oven to 400 F.
- Make the seasoning mix. In a small bowl, mix the ancho chile powder, chipotle powder, cumin, oregano, onion powder, and garlic powder and set aside.
- Brown the beef and veggies. In a large (12 inch), oven-safe skillet, heat the oil over medium heat. Add the ground beef and cook for 5-7 minutes, breaking up the meat with a spoon or spatula as it cooks. Sprinkle the beef with the seasoning blend and stir well. Add the onion, poblano pepper, and minced garlic and continue to cook until the veggies are soft. Season with some salt and pepper.
- Build the enchilada skillet. Stir in the black beans, corn, and enchilada sauce. Add the corn tortilla wedges to the skillet and stir so that they’re coated in the enchilada sauce and evenly distributed. Top with the shredded cheese and transfer the skillet to the oven.
- Bake. Bake the enchilada skillet for 20-25 minutes, until the cheese is hot and bubbling and a little browned on top. While the enchilada skillet bakes, combine the tomatoes, cilantro, and lime juice in a small bowl. Season with salt and pepper to taste.
- Top and serve. Remove the skillet from the oven and let it rest for 5 minutes. Top with the cherry tomatoes and drizzle with Mexican crema.
Nutrition
Calories: 476kcalCarbohydrates: 31gProtein: 27gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 83mgSodium: 1057mgPotassium: 603mgFiber: 5gSugar: 10gVitamin A: 1484IUVitamin C: 37mgCalcium: 290mgIron: 4mg
