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This one-pan beef enchilada dish turns classic rolled Mexican favorites into a quick and easy skillet meal with all the tasty flavors but none of the hassle. Mixing seasoned beef, beans, corn and chopped tortillas makes a filling dinner that's ready in just 35 minutes.
I came up with this meal during a super busy time when we wanted homemade Mexican food but I couldn't spend hours in the kitchen making traditional enchiladas. Now my family asks for this quick version more than anything else when we're short on time.
Ingredients
- Ground beef: Go for 90/10 lean meat for good taste without too much fat
- Onion: Creates the tasty foundation that everything else builds on
- Chili powder and cumin: These give you that real Mexican taste you want
- Black beans: Add extra protein and make the meal more satisfying
- Corn tortillas: Cut into small triangles that soak up all the yummy sauce
- Enchilada sauce: Pick one with heat that matches what your family enjoys
- Colby jack cheese: Gets super melty and adds a rich, creamy layer on top
- Frozen corn: Brings little bursts of sweetness and nice color
- Fresh cilantro: Adds a fresh kick that cuts through the heavier flavors
Step-by-Step Instructions
- Create Your Foundation:
- Warm up olive oil in a big oven-safe pan and toss in onions, ground beef, and all seasonings. Make sure to break the beef into tiny bits while it cooks for better texture throughout the whole dish. Cook until you don't see any pink in the meat and the onions turn soft and clear.
- Mix The Main Ingredients:
- After your beef is browned, dump in black beans, corn, cilantro and the enchilada sauce. Mix everything well so the sauce coats all parts evenly, making a rich mixture. Let everything bubble together for about 2 minutes so the flavors can get friendly with each other.
- Layer In Tortillas And Cheese:
- Carefully mix in your corn tortilla pieces until they're completely covered in sauce. This helps them get soft and soak up flavors just like regular enchiladas would. Spread everything flat in the pan and cover the top with lots of shredded cheese, making sure it reaches all the way to the edges.
- Finish In The Oven:
- Pop the skillet into your already hot oven and cook for 10 to 15 minutes. You'll know it's ready when the sides are bubbling and the cheese has completely melted with some golden spots showing up. Let it sit for about 5 minutes before serving so everything can settle down.
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The enchilada sauce really makes this dish special. One time I tried using regular taco sauce instead and it just wasn't the same at all. A good red enchilada sauce brings a deep flavor that turns basic ingredients into something that tastes amazing. My family always shows how much they like a batch by how fast they go back for more.
Make It Your Own
This pan meal can be changed up however you want. You could throw in some chopped bell peppers with the onions for extra veggies, or mix in a small can of green chiles if you want more heat. You can swap ground turkey or chicken for the beef if that's what you prefer. What's great about this dish is you can play around with it while still keeping that classic enchilada taste everyone loves.
Storage And Reheating
This enchilada skillet actually tastes better the day after you make it since the flavors get to know each other overnight. Keep any leftovers in a sealed container in your fridge for up to 3 days. When you warm it up, add a splash of water before putting it in the microwave so it doesn't dry out, or heat it in your oven at 350°F until it's hot all the way through. You can also freeze this meal for up to 3 months – just let it thaw in the fridge overnight before warming it up.
Perfect Toppings
Make your enchilada skillet even better with some tasty toppings. Fresh cut avocado adds a creamy touch that works well with the spices, and a spoonful of sour cream brings a cool, tangy flavor. Sliced jalapeños work great for folks who want some heat, and extra chopped cilantro makes everything taste fresher. For some crunch, try sprinkling crushed tortilla chips over each serving right before you eat.
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This meal makes weeknight cooking so much easier, giving you all those enchilada flavors your family craves without spending hours in the kitchen.
Frequently Asked Questions
- → Can I swap the beef for something else?
Sure thing! Ground turkey, chicken, or even plant-based options work great. Just remember, cooking times might shift a bit depending on what you choose.
- → Any topping suggestions for this dish?
Avocado chunks, sour cream, jalapeño slices, lime wedges, green onions, or fresh diced tomatoes are all awesome extras.
- → Can I freeze leftovers from this dish?
Absolutely! Let it cool, then keep it in a freezer-safe container. It'll stay good for up to 3 months. When you're ready to eat, thaw it in the fridge overnight and warm it up in the oven or microwave.
- → What pairs nicely with this skillet dish?
Great options include Mexican rice, roasted veggies, or a fresh green salad. For something lighter, try cilantro-lime cauliflower rice or an avocado and tomato salad.
- → How do I make this dish spicier?
Simple! Toss in some jalapeño slices or a sprinkle of cayenne when you’re cooking the beef. Hot enchilada sauce or spicy toppings like your favorite hot sauce can also kick things up.
- → What skillet should I use?
A cast iron skillet is perfect because it heats evenly and moves from stovetop to oven. But any big oven-safe pan works! If yours isn't oven-safe, just switch to a baking dish when it's time to add the cheese and bake.