Enchilada Skillet
This enchilada skillet packs all the bold, cheesy, and saucy flavors you love into one easy stovetop dish. No rolling tortillas—just quick layers of beef, beans, and melty cheese for a weeknight win.
Servings: 5 servings
Ingredients
- 1 lb ground beef
- 1 tsp cumin dividend
- 1 tsp dried oregano divided
- ½ tsp salt divided
- ¼ tsp pepper divided
- 1 white onion diced
- 15 oz can black beans drained and rinsed
- 15 oz can corn drained
- 4 oz can diced green chilis
- ¾ cup cooked white rice or brown rice
- ¾ cup salsa
- 10 oz can red chili enchilada sauce
- 10 oz can green chili enchilada sauce
- 5 corn tortillas cut into small strips
- 1 cup cheddar cheese shredded
Instructions
- To a large deeper skillet add ground beef, 1/2 tsp cumin, 1/2 tsp oregano, a dash of the salt and pepper, and diced onion. Break ground beef up and cook it through. Remove any access grease in the pan.
- Stir in remaining seasonings, black beans, corn, green chilis, cooked rice, salsa, and enchilada sauces. Let mixture simmer for 10-13 minutes to ticken a little.
- Stir in sliced corn tortillas and cheese let cook for an additional 3 minutes.
- Enjoy with your favorite taco/enchilada toppings, guacamole, diced tomato, cilantro, lime, and more!
Video
Nutrition
Calories: 623kcal | Carbohydrates: 60g | Protein: 33g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 2249mg | Potassium: 852mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1215IU | Vitamin C: 16mg | Calcium: 266mg | Iron: 6mg
