20-Minute Ground Beef Enchilada Skillet

• •1 lb lean ground beef (85/15 or 90/10)
• •0.5 medium yellow onion, finely diced
• •3 garlic cloves, minced
• •1 tablespoon chili powder
• •1 teaspoon ground cumin
• •0.5 teaspoon smoked paprika
• •0.5 teaspoon dried Mexican oregano
• •0.5 teaspoon kosher salt
• •0.3 teaspoon black pepper, freshly cracked
• •10 oz red enchilada sauce
• •1 cup black beans, rinsed and drained
• •6 corn tortillas, cut into bite-sized strips or squares
• •1.5 cup shredded Mexican blend or Monterey Jack cheese
• •2 tablespoon fresh cilantro, chopped
• •2 stalks green onions, thinly sliced

Instructions

1. 1

   Heat a large, deep skillet or cast-iron pan over medium-high heat. Add the ground beef and diced yellow onion, breaking the meat up with a wooden spoon as it cooks for 5 to 6 minutes until the beef is browned and the onion is translucent. Drain excess grease if necessary.

2. 2

   Add the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Stir constantly for about 1 minute until fragrant.

3. 3

   Pour in the red enchilada sauce and add the rinsed black beans and sliced corn tortilla pieces. Gently toss to coat all tortilla strips evenly in the sauce and simmer for 3 to 4 minutes until the sauce is slightly thickened and the tortillas have softened.

4. 4

   Evenly sprinkle the shredded cheese over the top of the skillet mixture. Reduce heat to low, cover the skillet with a lid or foil, and let cook for 2 to 3 minutes until the cheese is completely melted and bubbly.

5. 5

   Remove from heat, garnish with chopped fresh cilantro and sliced green onions, and serve immediately straight from the skillet.

Chef's Tips

• 💡Use yellow corn tortillas rather than flour tortillas for authentic enchilada flavor and the perfect tender texture that won't become gummy.
• 💡To get a golden, bubbly cheese crust, you can place the oven-safe skillet under an oven broiler on high for 1 to 2 minutes instead of covering it with a lid.
• 💡Customize toppings at the table with dollops of sour cream, diced avocado, and pickled jalapeño slices.