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Healthy Enchilada Skillet

Healthy enchilada skillet with seasoned ground beef, black beans, corn, and smoky enchilada sauce, finished with melted Mexican cheese. One-pan skillet enchiladas deliver saucy, lightly thickened flavor with tortilla strips that soak up the sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef mixture and sauce
  • 1 lb lean ground beef Use 90/10 for the best lower-fat result.
  • 1 onion Small onion, diced.
  • 3 garlic Minced.
  • 1 can (15 oz) black beans Drained.
  • 1 cup frozen corn No thawing needed.
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Toppings and finishing
  • 6 corn tortillas Cut into strips.
  • 1 cup Mexican cheese blend Shredded.
  • 0.5 avocado Sliced, for serving.
  • 0.25 cilantro Fresh, for garnish.
  • 0.5 cup Greek yogurt Dollop for serving.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and build the enchilada sauce
  1. Brown the lean ground beef with the diced onion over medium-high heat, then drain any excess fat and stir in the minced garlic for 30 seconds. The beef should look no longer pink as the onion softens.
  2. Stir in black beans, frozen corn, red enchilada sauce, diced tomatoes with green chiles, cumin, chili powder, salt, and pepper. Mix until everything is evenly coated in smoky sauce.
  3. Simmer the skillet over medium heat for 8–10 minutes until the sauce thickens slightly. You should see bubbling around the edges and a glossy, more clingy sauce.
  4. Stir in the corn tortilla strips and mix to combine, letting the strips settle into the sauce. The tortilla pieces should start to soften and look saucy rather than dry.
Melt the cheese and serve
  1. Top the skillet with the shredded Mexican cheese blend, then cover with a lid. The cheese layer should look evenly distributed across the top.
  2. Cook on low for 2–3 minutes until the cheese melts completely. You should see the cheese turn glossy and lightly bubble at the edges.
  3. Serve hot with sliced avocado, fresh cilantro, and a dollop of Greek yogurt. The cool toppings should contrast the warm, saucy skillet.

Notes

For the most cohesive skillet, drain the black beans well and stir the tortilla strips in only after the sauce has simmered 8–10 minutes so they absorb flavor without getting mushy. Refrigerate leftovers in a covered container for up to 3 days and reheat in a skillet over medium-low until warmed through; freeze is not recommended because the tortilla strips soften further. For a lower-sodium swap, choose reduced-sodium enchilada sauce and use salt sparingly since the diced tomatoes with green chiles already add seasoning.