Skillet Enchiladas

Skillet enchiladas are easy enchiladas made in less than 30 minutes.

Course Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 11

Standing 3

Total Time 24

Servings servings

Calories 448kcal

Heat a 10-inch cast-iron or other large skillet over medium-high heat.
Add ground beef and cook until no longer pink, stirring occasionally to break up the meat.
1 pound lean ground beef
Add onion and pepper; cook and stir until tender, 2-3 minutes.
1 medium onion, 1 cup diced bell pepper
Add garlic; cook 1 minute longer.
2 garlic cloves
Stir in beans, enchilada sauce, corn, and taco seasoning.
15 oz. black beans, 19 ounce can red enchilada sauce, 1 cup frozen corn, 1 tablespoon taco seasoning
Stir in tortilla strips.
8 6-inch corn tortillas
Bring to a boil. Reduce the heat; simmer, uncovered, until tortilla strips are softened, 3-5 minutes.
Sprinkle with the cheese.
1 cup shredded Mexican cheese blend
Let stand until the cheese is melted, about 3-5 minutes.

Ground beef: If you use ground beef with higher fat content, you may need to drain the ground beef. Feel free to substitute ground turkey for the ground beef.
Bell pepper: Or any other color of bell pepper.
Beans: Pinto beans or kidney beans also work well in this recipe.
Red enchilada sauce: Feel free to use mild, medium, or hot sauce depending on your tastes.
Taco seasoning: I like to make my own taco seasoning. Regular or reduced-sodium taco seasoning can also be used.
Nutrition values are estimates.