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This Beef Enchilada Skillet brings all the rich, savory flavors of classic beef enchiladas into one convenient pan. Seasoned ground beef, black beans, and corn are simmered in a zesty enchilada sauce with tender corn tortillas, then baked under a blanket of melty cheese. It’s a quick, delicious, and satisfying meal perfect for any weeknight!
Ingredients:
| Ingredient | Quantity |
| Ground beef (80%/20% recommended) | 1 pound |
| Canola or vegetable oil | 1 tablespoon |
| Yellow onion, chopped | ½ cup |
| Fresh garlic, minced | 3 cloves |
| Kosher salt | ¼ teaspoon |
| Black pepper | ¼ teaspoon |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Cayenne pepper | ⅛ teaspoon (optional) |
| Water | 1 tablespoon |
| Frozen corn kernels, thawed | ½ cup |
| Black beans, drained and rinsed | 1 (15.5 ounce) can |
| Red Enchilada sauce | 1 (19 ounce) can |
| Corn tortillas, cut into quarter pieces | 6-8 (6-inch) |
| Monterey jack cheese, shredded | ½ cup (approx. 4 oz) |
| Mild cheddar cheese, shredded | ½ cup (approx. 4 oz) |
Instructions:
- Preheat Oven & Brown Beef: Preheat your oven to 375°F (190°C). In a 12-inch or larger oven-safe skillet (like a cast iron skillet), add the ground beef. Cook over medium-high heat, breaking it up with a wooden spoon or heavy-duty spatula, until it’s fully cooked through and browned. Drain the cooked beef and any excess grease, then set the cooked beef aside.
- Sauté Aromatics: Add the 1 tablespoon of vegetable or canola oil to the same skillet and warm it over medium/medium-high heat for 1 minute. Add the chopped yellow onion to the skillet and cook for 2 minutes, stirring occasionally. Then, add the minced garlic and cook for an additional minute until fragrant.
- Season Beef & Simmer: Return the drained cooked ground beef to the skillet and stir it with the onions and garlic. Add the ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon paprika, ⅛ teaspoon cayenne pepper (if using), and 1 tablespoon water. Mix everything again and simmer for an additional 4 minutes, allowing the flavors to meld.
- Add Beans, Corn & Sauce: Add the ½ cup thawed frozen corn kernels, the drained and rinsed black beans, and the entire 19-ounce can of red enchilada sauce to the skillet. Stir everything together well using a spatula or heavy-duty wooden spoon. Turn off the heat.
- Incorporate Tortillas: Cut the corn tortillas into quarter wedges. Add the tortilla pieces directly to the enchilada mixture in the skillet. Stir gently with a wooden spoon or spatula, ensuring all the tortilla pieces are covered with the meat and sauce mixture.
- Top with Cheese & Bake: Evenly top the enchilada skillet with the ½ cup shredded Monterey jack cheese and ½ cup shredded mild cheddar cheese. Place the skillet in the preheated oven for 10 to 15 minutes, or until the cheese is melted, bubbly, and starting to brown slightly.
- Garnish & Serve: Remove the skillet from the oven. If desired, top with sliced black olives, Pico de Gallo, chopped tomatoes, or chopped fresh cilantro. Serve hot directly from the skillet.
Enjoy this easy and satisfying Beef Enchilada Skillet!