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beef enchilada skillet topped with cojita cheese and green onions

Easy Beef Enchilada Skillet Dinner

Author: Sheila Thigpen
Easy Beef Enchilada Skillet made with ground beef, corn tortillas, and red enchilada sauce is a tasty weeknight Mexican dinner your family will love.

5 from 3 votes
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Dish
Cuisine Mexican
Servings 6 servings
Calories 634 kcal

Ingredients
  

  • 1 tablespoon canola oil
  • 1 lb. ground beef
  • 1 medium onion chopped
  • 1 teaspoon kosher salt
  • 1 10 oz. can red enchilada sauce
  • 1 8 oz. can tomato sauce
  • 1 10 oz. can diced tomatoes & green chilies undrained (use mild or hot)
  • 1 15 oz. can black beans rinsed and drained
  • 1 1/2 cups frozen corn
  • 12 corn tortillas torn or cut into bite-size pieces
  • 1 cup shredded cheese divided (cheddar or Monterey Jack)
  • 1 cup finely crumbled cojita or queso fresco cheese optional
  • 3 green onions sliced (for garnish)

Instructions
 

  • Heat 1 tablespoon canola oil in a large nonstick skillet over medium high heat. Add the ground beef, chopped onion, and salt. Cook and stir until the meat is no longer pink, about 10 minutes.
  • Drain off any grease from the skillet and reduce the heat to low. Stir in the corn tortillas, black beans, and corn. Cover the skillet with a tight fitting lid and cook for about five minutes, stirring often, until the tortillas are soft.
  • Add the diced tomatoes and green chilies, enchilada sauce, and tomato sauce to the meat mixture and mix well. Increase the heat to medium and cook until the mixture is hot and bubbly, about 5 minutes.
  • Sprinkle the shredded cheese on top and cover with a tight fitting lid. Cook five more minutes or until the cheese is melted. Serve immediately topped with crumbled cojita or queso fresco cheese and sliced green onions, if desired.

Video

Notes

Try this recipe with chicken instead:

Substitute 3 cups shredded cooked chicken (rotisserie chicken from the deli works fine) for the ground beef.

To reheat the leftovers:

Cool and store any leftovers in the refrigerator in an oven-proof dish. To reheat, uncover and sprinkle with shredded cheese. Warm, uncovered, in a 350-degree oven for about 20 minutes, or until hot and bubbly.

Nutrition

Serving: 1ServingsCalories: 634kcalCarbohydrates: 30gProtein: 62gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 195mgSodium: 1161mgFiber: 7gSugar: 7g
Keyword 30 minute recipe, beef, casserole, cast iron, chicken, easy recipe, enchillada, skillet
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