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Healthy Cheesy Beef Enchilada Skillet - A Fast, Flavor-Packed One-Pan Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) lean ground beef (90% lean or leaner)
  • 1 tablespoon olive oil (optional, use if needed to sauté)
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (use more for extra heat)
  • 1/2 teaspoon smoked paprika (optional but adds depth)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup canned black beans, drained and rinsed
  • 1 cup frozen corn, thawed (or canned corn, drained)
  • 1 (10-ounce) can enchilada sauce (red or green, low-sodium if possible)
  • 1/2 cup low-sodium beef or chicken broth (or water)
  • 4 small corn tortillas, cut into 1-inch strips
  • 1 to 1 1/2 cups shredded cheese (part-skim mozzarella, Monterey Jack, or a Mexican blend)
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: diced avocado, nonfat Greek yogurt or light sour cream, sliced green onions, pickled jalapeños, hot sauce

Method
 

  1. Warm the skillet: Heat a large nonstick or cast-iron skillet over medium. If your beef is very lean, add the olive oil.
  2. Brown the beef: Add the ground beef and break it up. Cook until no longer pink, about 5–6 minutes. Drain any excess fat if needed.
  3. Sauté the aromatics: Add onion and bell pepper. Cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds, until fragrant.
  4. Season it up: Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to coat the meat and veggies.
  5. Add beans and corn: Mix in black beans and corn. Cook 1–2 minutes to warm through.
  6. Pour in sauce and broth: Add the enchilada sauce and broth. Stir and bring to a gentle simmer.
  7. Stir in tortilla strips: Fold in the corn tortilla strips. Simmer 3–5 minutes, stirring occasionally, until the tortillas soften and slightly thicken the mixture.
  8. Melt the cheese: Reduce heat to low. Sprinkle cheese evenly over the skillet. Cover for 2–3 minutes, until the cheese is melted and gooey.
  9. Finish and season: Squeeze in the lime juice. Taste and adjust salt, pepper, or chili powder as needed.
  10. Serve: Top with cilantro and your favorite toppings. Spoon into bowls and enjoy hot.