Cheesy Beef Enchilada Skillet

Serves 5 · 10 min prep · 25 min cook

Ingredients

• 1.25 lbs lean ground beef
• 1 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 2 tbsp taco seasoning
• 1 tsp chili powder
• 1 (10 oz) can canned diced tomatoes with green chilies
• 1 (10 oz) can red enchilada sauce
• 1 (15 oz) can, drained and rinsed black beans
• 1 cup frozen corn
• 6, cut into 1-inch strips small corn tortillas
• 2 cups shredded Mexican blend cheese
• 1/2 tsp kosher salt
• 1/4 cup chopped fresh cilantro
• 1/2 cup for serving sour cream
• for serving lime wedges

Instructions

1. 1Heat olive oil in a large deep 12-inch skillet over medium-high heat. Add ground beef and diced onion; cook 6–8 minutes, breaking meat into crumbles, until beef is browned and onion is soft. Drain excess fat if needed.
2. 2Stir in minced garlic, taco seasoning, chili powder, and salt; cook 1 minute until fragrant.
3. 3Pour in the diced tomatoes with green chilies (undrained), enchilada sauce, black beans, and corn. Stir well and bring to a lively simmer.
4. 4Reduce heat to medium and simmer uncovered 5 minutes, stirring occasionally, so the sauce thickens slightly and flavors meld.
5. 5Gently fold in the tortilla strips so they are coated and begin to soften into the mixture, about 2 minutes. Taste and adjust seasoning.
6. 6Sprinkle the shredded cheese evenly over the entire surface. Cover the skillet with a lid and cook on low 3–4 minutes until the cheese is fully melted and bubbly.
7. 7For extra browning, remove the lid and broil on high for 1–2 minutes, watching closely until the cheese develops golden spots.
8. 8Remove from heat and rest 3 minutes. Garnish with chopped cilantro. Scoop into bowls and top each serving with a dollop of sour cream and a squeeze of lime.