Enchilada Skillet: 5 Reasons You’ll Love This Flavor Bomb

Name: Enchilada Skillet: 5 Reasons You'll Love This Flavor Bomb
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1 onion, chopped; 2 cloves garlic, minced; 1 can (15 oz) black beans, drained and rinsed; 1 can (10 oz) red enchilada sauce; 1 cup corn kernels; 2 cups cooked rice; 1 cup shredded cheese; 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste

By:

Christina R. Jones

October 30, 2025

This image was generated using artificial intelligence to illustrate the appearance of the recipe.

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Oh my goodness, if you’re looking for a meal that’s quick, easy, and absolutely bursting with flavor, then my enchilada skillet is the answer! I mean, who doesn’t love a one-pan dish that comes together in just 30 minutes? This recipe has become a staple in my home because it’s not only delicious but also super versatile. I can whip it up on busy weeknights or serve it to friends when they drop by unexpectedly. The combination of seasoned ground beef, black beans, and zesty enchilada sauce creates a comforting dish that warms the soul. Plus, the melted cheese on top? Pure bliss! Trust me, once you try this enchilada skillet, you’ll be adding it to your regular rotation. It’s a crowd-pleaser that even my kids can’t resist, and that says a lot in my house! Let’s dive into how to make this delightful dish together.

Ingredients for Enchilada Skillet

Gathering the right ingredients is key to making this enchilada skillet shine! Here’s what you’ll need:

1 tablespoon olive oil: This will help to brown the beef and add a nice flavor.
1 pound ground beef: You can also substitute with chicken or turkey if you prefer a lighter option!
1 onion, chopped: Sweet yellow or white onions work best to give that aromatic base.
2 cloves garlic, minced: Fresh garlic is a must for that delicious, savory punch.
1 can (15 oz) black beans, drained and rinsed: Adds protein and a lovely texture.
1 can (10 oz) red enchilada sauce: This is what gives the dish its signature flavor.
1 cup corn kernels: You can use frozen or fresh; they add a sweet crunch!
2 cups cooked rice: Brown or white rice works, making it hearty and filling.
1 cup shredded cheese: I love a blend of cheddar and Monterey Jack for that gooey goodness.
1 teaspoon chili powder: For that kick of spice!
1 teaspoon cumin: This brings warmth and depth to the dish.
Salt and pepper to taste: Always essential to bring out the flavors!

With these ingredients on hand, you’re ready to create something truly delicious. Let’s move on to the cooking process!

How to Prepare Enchilada Skillet

Now that we’ve got our ingredients ready, let’s get cooking! This enchilada skillet comes together in a snap, and I promise you’ll love how easy it is. Here’s a step-by-step guide:

Heat the olive oil: In a large skillet, heat that tablespoon of olive oil over medium heat. You want it nice and hot but not smoking.
Cook the beef: Add the pound of ground beef, chopped onion, and minced garlic to the skillet. Cook, stirring occasionally, until the beef is browned and the onions are soft, about 5-7 minutes. Make sure to break up the beef into crumbles as it cooks!
Add the rest: Now it’s time to stir in the black beans, enchilada sauce, corn, cooked rice, chili powder, cumin, and a good pinch of salt and pepper. Everything should come together beautifully!
Simmer: Bring the mixture to a simmer. This is where the magic happens! Let it cook for about 5 minutes, allowing all those flavors to meld together.
Cheese it up: Sprinkle that shredded cheese on top, cover the skillet, and let it sit for a couple of minutes until the cheese is melted and bubbly. Oh, the aroma is heavenly!
Serve warm: Once the cheese is perfectly melted, it’s time to dig in. Serve it warm, and watch everyone’s eyes light up!

And there you have it! Your enchilada skillet is ready to be enjoyed. I can already smell the deliciousness wafting through the air!

Why You’ll Love This Recipe

Let me tell you, this enchilada skillet is a total game-changer! Here’s why you’re going to fall head over heels for it:

Quick Preparation: With just 30 minutes from start to finish, it’s perfect for those busy weeknights when you need dinner on the table fast.
Packed with Flavor: Each bite is bursting with the savory goodness of seasoned beef, zesty enchilada sauce, and gooey melted cheese. It’s a flavor explosion!
One-Pan Wonder: The cooking and clean-up are a breeze since everything happens in one skillet. Less mess, more time to enjoy your meal!
Customizable: You can easily swap in your favorite proteins or add extra veggies to suit your taste. Want to throw in some bell peppers or mushrooms? Go for it!
Family-Friendly: Even the pickiest eaters in your house will love this dish. It’s a guaranteed hit with both kids and adults alike!

Honestly, once you try it, you’ll be making this enchilada skillet again and again. Trust me, it’s that good!

Tips for Success

To make sure your enchilada skillet turns out absolutely delicious every time, I’ve got some pro tips that’ll help you avoid common pitfalls. Let’s dive in!

Don’t skip the browning: Browning the beef is crucial! It adds depth and richness to your dish. Make sure it gets a nice sear before adding the other ingredients – no one wants gray meat in their skillet!
Mind the spice: If you like a little more heat, feel free to add some diced jalapeños or increase the chili powder to your liking. Just be careful not to overdo it; you want everyone to enjoy it without reaching for a glass of water!
Don’t rush the simmer: Letting your mixture simmer for a full 5 minutes is key. This allows the flavors to meld beautifully. If you rush this step, you might miss out on that rich, hearty taste!
Cheese choice matters: While I love a blend of cheddar and Monterey Jack, feel free to experiment with other cheeses like pepper jack for a spicy twist or queso fresco for a milder, crumbly texture. Just make sure whatever you choose melts well!
Leftover magic: If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge. This dish reheats wonderfully, so you can enjoy it again without losing any flavor. Just pop it in the microwave or back in the skillet with a splash of water!

Following these tips will ensure that your enchilada skillet is a hit every time. Happy cooking!

Variations on Enchilada Skillet

The beauty of this enchilada skillet is its versatility! You can easily switch things up based on what you have on hand or your personal preferences. Here are some fun variations to keep things exciting:

Different Proteins: Swap out the ground beef for ground turkey or chicken. You could even use shredded rotisserie chicken for a quicker prep! For a vegetarian option, try using lentils or a mix of beans.
Add Extra Veggies: Sneak in some diced bell peppers, zucchini, or even spinach for a nutrient boost! Just toss them in when you’re cooking the onions and garlic to soften them up a bit.
Spice it Up: Want more heat? Add some chopped jalapeños or use a spicy enchilada sauce. You can also sprinkle in some crushed red pepper flakes for an extra kick!
Cheese Variations: While I love a blend of cheddar and Monterey Jack, feel free to experiment! Feta cheese adds a nice tang, and queso blanco brings a creamy texture. Just make sure it melts well!
Tortilla Twist: If you love the classic enchilada experience, layer some corn tortillas in the skillet before adding the cheese. It transforms the dish into a layered enchilada bake!

These variations not only keep things fresh but also allow you to cater to different tastes. The enchilada skillet is your canvas—get creative and make it your own!

Storage & Reheating Instructions

Now, if you find yourself with leftovers (which is rare, but hey, it happens!), storing them properly is essential to keep that delicious flavor intact. Here’s how to do it:

Cool it down: Allow the enchilada skillet to cool to room temperature before storing. This prevents condensation from forming in your container, which can make it soggy.
Airtight storage: Transfer the leftovers into an airtight container. This helps maintain freshness and prevents any fridge odors from sneaking in.
Refrigerate: Store in the fridge for up to 3 days. You can enjoy it again without sacrificing taste!

When it’s time to reheat, you have a couple of options:

Microwave: Place the desired portion in a microwave-safe dish, cover it with a microwave-safe lid or a damp paper towel, and heat it for about 1-2 minutes, stirring halfway through. Just keep an eye on it to avoid overheating!
Skillet: For a more evenly heated dish, you can reheat it in a skillet over medium heat. Add a splash of water or broth to keep it moist, cover it with a lid, and stir occasionally until heated through. This method helps retain that delicious texture!

With these simple storage and reheating tips, you can enjoy your enchilada skillet just as much the second time around. Happy leftover eating!

Nutritional Information

Before we dig into the tasty details, I want to mention that the nutritional values can vary based on the specific ingredients you use and serving sizes. But here’s a general idea of what you can expect per serving of this fabulous enchilada skillet:

Calories: 450
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 800mg
Carbohydrates: 45g
Fiber: 8g
Sugar: 2g
Protein: 30g

This dish is not only delicious but also packed with protein and fiber to keep you feeling satisfied. Enjoy every flavorful bite, and remember, these numbers can shift a bit based on ingredient swaps or portion sizes. Happy eating!

FAQ About Enchilada Skillet

Got questions about this delicious enchilada skillet? Don’t worry, I’ve got you covered! Here are some common queries I often hear, along with my answers:

Can I make this enchilada skillet ahead of time? Absolutely! You can prepare the entire dish ahead of time, let it cool, and store it in the fridge. Just reheat it when you’re ready to serve, and it’ll taste just as amazing!
What if I don’t have black beans? No problem! You can easily substitute them with pinto beans or kidney beans. They’ll still provide that hearty texture and protein boost you’re looking for.
Is this enchilada skillet spicy? The level of spice can vary depending on the enchilada sauce you choose and how much chili powder you add. If you’re sensitive to heat, opt for a mild sauce and start with less chili powder. You can always adjust to your taste!
Can I freeze leftovers? Yes! This enchilada skillet freezes beautifully. Just let it cool completely, transfer it to a freezer-safe container, and it’ll keep for up to three months. Thaw it in the fridge overnight and reheat as usual.
What toppings do you recommend for serving? Oh, the possibilities are endless! I love topping mine with fresh cilantro, diced avocado, sour cream, or a sprinkle of jalapeños for added flavor. You could even add some chopped green onions for a nice crunch!

I hope these answers help you feel ready to dive into making your enchilada skillet. Enjoy every bite!