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Ground Beef Enchilada Skillet

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A one-pan dinner that offers cozy weeknight comfort with ground beef, corn, black beans, and melted cheese, ready in under 30 minutes.

Ingredients

Scale
  • 1 lb ground beef (80/20 or leaner)
  • 1 can enchilada sauce (about 10–12 oz)
  • 1 cup corn (frozen or canned)
  • 1 cup black beans, drained and rinsed
  • 1 cup bell peppers, diced
  • 1 medium onion, diced
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Tortilla chips or warm tortillas for serving
  • Sour cream and cilantro for garnish (optional)

Instructions

  1. Heat a large skillet over medium. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6–8 minutes. Season with a pinch of salt and pepper. Drain excess fat into a heatproof container.
  2. Add the diced onion and bell peppers to the skillet. Sauté in the beef drippings (add 1 tablespoon oil if you drained all fat) until softened, about 3–4 minutes.
  3. Stir in the corn and black beans. Sprinkle the chili powder over the mixture and stir to combine.
  4. Pour in the enchilada sauce, stir well, and bring to a low simmer. Taste and adjust salt and pepper. Let simmer for 4–5 minutes so flavors meld.
  5. Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid and let sit off the heat for 2–3 minutes until the cheese melts; alternatively, return to low heat for about 1–2 minutes to help cheese melt faster.
  6. Serve directly from the skillet with tortilla chips or warm tortillas. Garnish with sour cream and cilantro if desired.

Notes

For a lighter version, swap ground beef for turkey or chicken. Adjust seasoning to your taste and use gluten-free tortillas if necessary.

Find it online: https://www.mealbreeze.com/ground-beef-enchilada-skillet/