Skillet Enchiladas
These stove top Skillet Enchiladas are going to be your new favorite one-pot meal in under 30 minutes! Beef enchilada skillet combines juicy ground beef (or chicken/turkey), simmered in a homemade healthy enchilada sauce, before being loaded with hearty beans and corn, and then topped with just enough cheese to be hearty without weighing you down!
Servings: 6 servings
Calories: 365kcal
Ingredients
- 1 lb ground beef
- 1 large onion chopped
- 3 garlic cloves minced
- 10 corn or 7 whole wheat tortillas cut into strips
- 14 oz can low sodium black beans rinsed and drained
- 2 cups frozen corn
- 14 oz can tomato sauce low sodium
- 6 oz can tomato paste low sodium
- 1 cup water or broth
- 1 cup Tex Mex or cheddar cheese shredded
- 2 tsp maple syrup honey or sugar
- 2 tsp chili powder
- 2 tsp cumin
- 1/2 tsp salt
- Ground black pepper to taste
Instructions
- Preheat Dutch oven or large deep skillet on medium-high heat. Add ground beef, onion, garlic, chili powder, cumin, salt and pepper. Cook until browned or for about 10 minutes, stirring and breaking into pieces often.
- Add tomato sauce, tomato paste, maple syrup, water, black beans, corn and tortillas. Stir, cover, reduce heat to low and cook for 10 minutes.
- Turn off heat and sprinkle enchiladas skillet with cheese. Cover and let stand for a few minutes or until cheese has melted.
- Garnish with desired toppings like cilantro, green onion, jalapenos, lime and yogurt. Spoon into plates and serve hot.
Notes
- Make ahead: Prepare the recipe up until the point of adding the tortillas and store it in the fridge for 2-3 days or in the freezer for two months.
- Store: Store in an airtight container in the fridge for 3-4 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Allow it to thaw in the fridge overnight before reheating
Nutrition
Calories: 365kcal | Carbohydrates: 30g | Protein: 26g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 591mg | Fiber: 7g | Sugar: 8g