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High Protein Beef Enchilada Skillet - A Fast, Flavor-Packed Weeknight 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 higher)
  • 1 tablespoon olive oil (only if your beef is very lean)
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (10 ounces) red enchilada sauce (mild or medium)
  • 1/2 cup tomato sauce or crushed tomatoes
  • 1/2 cup low-sodium beef broth (or water)
  • 4 small corn tortillas, cut into 1-inch strips
  • 1 cup frozen corn (optional)
  • 1 1/4 cups shredded reduced-fat Mexican blend or cheddar cheese
  • 2 tablespoons chopped fresh cilantro (optional)
  • Lime wedges, for serving
  • Optional toppings: Greek yogurt or sour cream, sliced jalapeño, avocado, green onion, pico de gallo

Method
 

  1. Warm the pan: Set a large, deep skillet over medium-high heat. If your beef is very lean, add olive oil. Otherwise, you may not need it.
  2. Brown the beef: Add ground beef and cook, breaking it up with a spatula, until mostly browned, about 4–5 minutes. Spoon off excess fat if needed to keep things light.
  3. Add the veggies: Stir in onion and bell pepper. Cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Season it: Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the beef and veggies so the spices bloom in the heat.
  5. Build the sauce: Pour in enchilada sauce, tomato sauce, and beef broth. Stir and bring to a gentle simmer.
  6. Boost the protein and fiber: Add black beans and frozen corn (if using). Stir to combine.
  7. Add tortilla strips: Mix in the corn tortilla strips. Press them down so they soak up the sauce. Reduce heat to medium and let it bubble 4–6 minutes, stirring once or twice, until tortillas soften and the mixture thickens slightly.
  8. Cheese time: Sprinkle cheese evenly over the top. Cover the skillet and cook 2–3 minutes until the cheese melts and the sauce is bubbly around the edges.
  9. Finish with freshness: Remove from heat. Top with chopped cilantro and a squeeze of lime. Add any extras you like—Greek yogurt, avocado, jalapeño, or green onion.
  10. Serve: Spoon into bowls and add another lime wedge on the side. It’s hearty enough to stand alone, or pair it with a crisp side salad.