Description
A quick and comforting one-skillet enchilada-style dinner layered with seasoned ground beef, corn tortillas, rich red enchilada sauce, beans, corn, and melted cheese, ready in just 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups red enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels
- 8 small corn tortillas, torn into pieces
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Add the ground beef, diced onion, garlic, salt, and black pepper, then cook until the beef is browned and fully cooked.
- Drain excess fat if needed and spread the beef mixture evenly in the skillet.
- Stir in the enchilada sauce, black beans, corn, and torn corn tortillas until well combined.
- Let the mixture simmer for 8 to 10 minutes, stirring gently, until thickened and bubbly.
- Sprinkle the shredded cheese evenly over the top, cover the skillet, and cook until the cheese is fully melted.
- Remove from heat, garnish with diced tomatoes and fresh cilantro, then serve hot.
Notes
- Use mild or spicy enchilada sauce depending on your heat preference.
- Covering the skillet helps the cheese melt evenly.
- Leftovers taste even better the next day.