Easy Enchilada Skillet
This Beef Enchilada Skillet is as tasty as classic enchiladas, easier to make and ready in a fraction of the time. A simple weeknight dinner.
Servings: 6 servings
Ingredients
- 1 pound Ground Beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 15 ounces canned black beans drained and rinsed
- 1 cup corn kernels canned, frozen or fresh
- 19 ounces red enchilada Sauce
- 5 corn tortillas sliced into thin strips
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 3 green onions thinly sliced
- 1/4 cup sliced olives drained
Instructions
- Melt olive oil in a large skillet over medium heat (cast iron is preferred). Add the ground beef and cook, crumbling with a spatula as you go, until meat is no longer pink. Drain the grease and return beef to the skillet. Season with salt and pepper to taste.
- Stir in chili powder, onion powder, garlic powder, enchilada sauce and black beans. Bring to a boil, cover, then reduce the heat to low and simmer for 10 minutes. Stir in the corn.
- Stir in the corn tortilla strips so they are evenly distributed. Sprinkle cheese, green onions and olives on top, then replace the lid. Simmer for 5-10 minutes or until cheese has completely melted.
- To serve: scoop into bowls with a scoop of sour cream, serve with Mexican rice or cauliflower rice, or stuff into tortillas.
Nutrition
Calories: 493kcal | Carbohydrates: 36g | Protein: 31g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 1866mg | Potassium: 589mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1224IU | Vitamin C: 5mg | Calcium: 339mg | Iron: 4mg
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