I’m always looking for easy, high-protein meals that actually taste good—and this enchilada skillet has quickly become a weeknight favorite in our house. It’s got all the flavors of traditional enchiladas (hello, cheesy, saucy goodness) but without the extra steps. No rolling, no baking—just one skillet, simple ingredients, and dinner on the table in under 30 minutes. My kind of meal!
What I love most is how balanced and filling this meal is—thanks to the lean ground beef, fiber-rich black beans, and just enough cheese to make it feel comforting without going overboard. I usually top mine with fresh cilantro and a squeeze of lime, but you can totally make it your own with avocado, Greek yogurt, or even a little hot sauce if you like some heat. It’s family-friendly, meal-prep friendly, and honestly just checks all the boxes.
High-Protein Enchilada Skillet (One-Pan-Meal)
Equipment
- 1 Spatula or spoon
Ingredients
- 1 lb Lean ground beef
- 1 cup Black beans, canned, drained, and rinsed
- 1 cup Corn kernals (canned or frozen)
- 1 cup Enchilada sauce
- 1/2 cup Shredded reduced-fat cheddar cheese
- 8 small Corn tortillas
- 1 tsp Cumin
- 1 tsp Chili powder
- 2 cloves Garlic, minced
- Fresh cilantro and lime for garnish
Instructions
- Cook Ground Beef: Heat a large skillet over medium heat. Add ground beef and cook until browned, about 5-7 minutes, breaking it up as it cooks. Drain any excess fat.
- Add Seasonings & Veggies: Stir in minced garlic, cumin, chili powder, black beans, and corn. Cook for another 2-3 minutes.
- Add Enchilada Sauce & Tortillas: Pour in the enchilada sauce and add tortilla strips to the skillet. Stir until everything is well combined. Let simmer for 5-7 minutes until the sauce thickens and tortillas soften.
- Top with Cheese: Sprinkle shredded cheese on top and cover the skillet for a few minutes to allow the cheese to melt.
- Garnish and Serve: Top with fresh cilantro and lime wedges. Serve hot.
You just tear up the tortillas and put them in?
Yes!