One-Pan Beef Enchilada Skillet
This easy one-pan beef enchilada skillet is packed with flavor and comes together quickly for a satisfying meal. Ground beef, black beans, Rotel, and enchilada sauce are simmered with torn corn tortillas and topped with melted cheese.
Equipment
- Large oven-safe skillet (cast iron)
- Spatula or spoon
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion
- 2 cloves garlic minced
- 1 (15-ounce) can black beans rinsed and drained
- 1 (10-ounce) can Rotel diced tomatoes with green chilies undrained
- 1 (19-ounce) can red enchilada sauce
- 6-8 corn tortillas torn into bite-sized pieces
- 1 ½ cups shredded Monterey Jack or Colby Jack cheese
Optional Toppings
- Fresh cilantro
- sour cream
- avocado
- pickled jalapeños
Instructions
Cooking Steps
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned, then drain excess grease.
- Stir in the chopped onion and minced garlic, cooking for 3-5 minutes until the onion softens and becomes translucent.
- Add black beans, undrained Rotel, and enchilada sauce to the skillet, stirring to combine and bringing to a gentle simmer.
- Tear corn tortillas into bite-sized pieces and stir them into the simmering mixture, ensuring they are coated and soften slightly.
- Sprinkle the shredded cheese evenly over the top of the skillet mixture.
- To finish, either bake at 375°F (190°C) for 10-15 minutes until cheese is melted and bubbly, or broil for 2-4 minutes until golden and bubbly.
- Remove from the oven, let rest for a few minutes, then garnish with desired toppings and serve directly from the skillet.
Notes
For a spicier kick, add a pinch of cayenne pepper with the aromatics. This dish is excellent for meal prepping; store leftovers in an airtight container for up to 3 days. Customize toppings to your preference!