Description
A quick and easy one-pan enchilada recipe perfect for busy weeknights. This cheesy ground beef dish is a family favorite.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 ounces) enchilada sauce
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 6-8 corn tortillas
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream, cilantro, jalapeños
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, brown the ground beef with the chopped onion over medium-high heat. Drain off any excess grease.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Bring to a simmer.
- Cut the corn tortillas into strips and stir them into the beef mixture.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Let it rest for a few minutes before serving.
- Serve hot with your favorite toppings.
Notes
- For a spicier enchilada, add a pinch of cayenne pepper or some diced jalapeños to the beef mixture.
- If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before adding the cheese and baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg