Skillet Enchilada Bake
All the flavors of enchiladas made in one skillet with no rolling required. Layers of tortillas, seasoned beef, beans, and melty cheese baked in enchilada sauce for a comforting one-pan dinner.
Ingredients
- 1 lb ground beef
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) red enchilada sauce
- 8 corn tortillas, cut into quarters
- 2 cups shredded Mexican blend cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp salt
- ¼ cup sour cream
- ¼ cup fresh cilantro, chopped
Method
- Preheat oven to 375 degrees F. Heat a large oven-safe skillet over medium-high heat.
- Cook ground beef with diced onion until browned and onion is softened. Drain excess fat.
- Add garlic, chili powder, cumin, and salt. Cook for 1 minute until fragrant.
- Stir in black beans and half the enchilada sauce. Remove from heat.
- Layer half the tortilla pieces over the meat mixture. Spoon remaining enchilada sauce over the tortillas. Sprinkle with half the cheese. Add the remaining tortilla pieces and top with the rest of the cheese.
- Cover the skillet with foil and bake for 15 minutes. Remove foil and bake until cheese is bubbly and golden.
- Let rest for 5 minutes before serving. Top with sour cream and fresh cilantro.
Chef's note: One skillet from stovetop to oven makes this a true one-pan meal. Use an oven-safe skillet, such as cast iron. For a milder version, use mild enchilada sauce. This reheats well and can be frozen in portions for up to 2 months.
Nutrition per serving
510kcal
28gprotein
42gcarbs
24gfat
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