When everyone reaches for another cheesy, savory bite, you know dinner was a winner. This Cheesy Beef Enchilada Skillet is packed with seasoned ground beef, tender tortillas, rich enchilada sauce, black beans, corn, and plenty of melted cheese all cooked together until hot, bubbly, and irresistibly delicious. Every bite is hearty, saucy, cheesy, and packed with bold Mexican-inspired flavor — perfect for busy weeknight dinners, family taco nights, or an easy one-pan comfort meal with minimal cleanup.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (10 oz) red enchilada sauce
- 6 small flour or corn tortillas, cut into strips
- 2 cups shredded Mexican-blend cheese
- 1 tomato, diced
- 1/4 cup diced red onion
- 1 jalapeño or red chilli, sliced (optional)
- Fresh cilantro, for serving
- Avocado, sour cream, and salsa, for serving
Instructions
- Brown the beef: Heat a large oven-safe skillet over medium-high heat. Add the ground beef and onion and cook, breaking the beef apart, until browned and the onion is soft, about 6–7 minutes. Drain any excess fat.
- Season: Stir in the garlic, chili powder, cumin, smoked paprika, salt, and pepper and cook for 1 minute until fragrant.
- Build the skillet: Stir in the black beans, corn, and enchilada sauce. Fold in the tortilla strips so they are coated in sauce and nestled into the beef.
- Add the cheese: Sprinkle the shredded cheese evenly over the top, cover the skillet with a lid, and cook on low for 5–7 minutes until the cheese is completely melted and bubbly.
- Rest and garnish: Remove from the heat and let it rest for 5 minutes so the sauce thickens slightly. Top with diced tomato, red onion, chilli, and fresh cilantro.
- Serve: Spoon straight from the skillet and serve with avocado, sour cream, salsa, or crunchy tortilla chips.
Pro tip: Let the skillet rest for 5 minutes after the cheese melts — it lets the sauce thicken and the tortillas soak up flavor without turning soggy. A quick finish under the broiler for 2 minutes gives the cheese a gorgeous golden, bubbly top.
Estimated nutrition per serving: 460 kcal, 29g protein, 35g carbohydrates, 23g fat.
