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High-Protein Enchilada Skillet (One-Pan-Meal)

Whether you're tracking macros or just trying to get more protein in your meals, this enchilada skillet is a no-fuss option that delivers every time. Plus, it reheats like a dream—perfect for lunch the next day!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mexican
Servings 4
Calories 410 kcal

Equipment

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.

Nutrition

Serving: 380gCalories: 410kcalCarbohydrates: 43gProtein: 33gFat: 13g
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