Savory Beef Skillet Enchiladas Ready in 30 Minutes!
Enjoy delicious Beef Skillet Enchiladas in just 30 minutes, a perfect blend of flavors for a comforting family dinner.
Equipment
- large oven-safe skillet
Ingredients
For the Filling
- 1 tablespoon Olive Oil Feel free to substitute with any cooking oil.
- 1 medium Diced Onion Yellow or red onions work well interchangeably.
- 1 pound Lean Ground Beef Opt for lean meat or substitute with ground turkey or chicken.
- 1 tablespoon Chili Powder Adjust to match your spice tolerance.
- 1 teaspoon Ground Cumin Try using smoked paprika for a different twist.
- 1 teaspoon Garlic Powder Fresh minced garlic is a great substitute.
- to taste Salt and Black Pepper Adjust to your personal preference.
- 1/4 cup Chopped Cilantro Omit or replace with parsley if desired.
- 1 cup Frozen Corn Canned corn can be used as a quick substitute.
- 1 can Low Sodium Black Beans Any beans can fit in nicely here.
- 1 cup Red Enchilada Sauce Opt for green sauce for a refreshing twist.
- 8 ounces Corn Tortillas Cut into triangles or torn, or switch to flour tortillas.
- 2 cups Shredded Colby Jack Cheese Replace with cheddar or a dairy-free cheese as needed.
Instructions
- Preheat your oven to 425°F.
- Prepare the corn tortillas by cutting them into triangles or tearing them into bite-sized pieces.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Sauté the diced onion and lean ground beef together, seasoning with salt, pepper, chili powder, cumin, and garlic powder until browned.
- Combine black beans, corn, cilantro, and red enchilada sauce into the skillet, stirring until evenly mixed.
- Add the tortillas to the mixture, tossing gently to coat them with the sauce.
- Top with shredded Colby Jack cheese and bake for 10-15 minutes until bubbly and slightly golden.
- Serve hot from the oven, adding any optional toppings like sour cream or avocado.
Notes
Optional: Sprinkle with extra cilantro before serving for a fresh touch.