One-Pan Mexican Enchilada Skillet

One-Pan Mexican Enchilada Skillet ingredients

• 1 tbsp Olive Oil
• 1 lb Ground Beef
• 1 medium, chopped Yellow Onion
• 3 cloves, minced Garlic
• 2 tsp Chili Powder
• 1 tsp Cumin
• 0.5 tsp Smoked Paprika
• to taste Salt
• to taste Black Pepper
• 14.5 oz can, undrained Canned Diced Tomatoes
• 15 oz can, rinsed and drain Canned Black Beans
• 1 cup Frozen Corn
• 15 oz can (about 1.5 cups) Red Enchilada Sauce
• 6-8 (6-inch), cut into 1-inc Corn Tortillas
• 1.5 cups, shredded Cheddar or Mexican Blend Cheese
• to taste, chopped Fresh Cilantro
• to taste, dollops Sour Cream or Greek Yogurt
• to taste, diced Avocado

How to make One-Pan Mexican Enchilada Skillet

1. Heat 1 tbsp olive oil in a large (10-12 inch) oven-safe skillet over medium-high heat. Add 1 lb ground beef and cook, breaking it up with a spoon, for 6-8 minutes until deeply browned. Drain off any excess fat from the skillet.
2. Add 1 chopped yellow onion to the skillet with the beef and cook for 4-5 minutes until softened. Stir in 3 minced garlic cloves, 2 tsp chili powder, 1 tsp cumin, and 1/2 tsp smoked paprika. Cook for 1 minute more until fragrant, stirring constantly.
3. Stir in the 14.5 oz can of undrained diced tomatoes, the 15 oz can of rinsed and drained black beans, and 1 cup frozen corn. Pour in the 15 oz can of red enchilada sauce. Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and black pepper to taste.
4. Stir in the 6-8 corn tortillas, cut into 1-inch strips or torn pieces, into the simmering beef mixture. Stir gently until the tortillas are coated and slightly softened, about 2-3 minutes. This will help them absorb the sauce and create the 'enchilada' texture.
5. Sprinkle 1.5 cups shredded cheddar or Mexican blend cheese evenly over the top of the skillet mixture.
6. Cover the skillet with a lid (or foil if your skillet isn't oven-safe and you're covering it on the stovetop) and cook for 5-7 minutes on low heat, or until the cheese is completely melted and bubbly. Alternatively, if your skillet is oven-safe, you can transfer it to a preheated 375°F (190°C) oven for 5-8 minutes until the cheese is melted and lightly golden.
7. Remove from heat and let rest for 5 minutes before serving. Garnish with chopped fresh cilantro, dollops of sour cream or Greek yogurt, and diced avocado, if desired. Serve directly from the skillet.

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