Description
A quick and delicious recipe for Beef Skillet Enchiladas that combines ground beef, black beans, and cheese, baked to perfection.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup corn (fresh, frozen, or canned)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.
- Stir in the black beans, diced tomatoes with green chilies, corn, chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
- While the mixture is cooking, preheat your oven to 375°F.
- Cut the corn tortillas in half and layer them in the skillet over the beef mixture. Sprinkle the shredded cheddar cheese evenly on top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with sour cream if desired.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the beef mixture.
- Substitute ground turkey or chicken for a leaner option, or use a plant-based meat alternative for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg