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Prep Time: 15 Min
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Cook Time: 20 Min
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Servings: 6
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Recipe Views:
If you have a craving for some Mexican food but don’t have the time to assemble enchiladas or get out all the fixings for tacos, this easy Mexican skillet dinner combines all the flavors that you’re looking for with just a small window of prep time.
You can start with this basic recipe, and feel free to add in any ingredients that you have in your pantry that would complement the flavors.
Ingredients
Directions
Warm up a skillet on medium heat with a small drizzle of olive oil.
Tortillas: The tortillas are going to get torn into small pieces and added to your skillet once the meat, peppers and onions have been cooked all the way through. You don’t want to leave them in the pan too long before you serve the dish. Otherwise, the tortillas can get a little too soft. Make sure they are coated well with the enchilada sauce.
Ground Beef: Sauté the ground beef in the skillet on medium heat, breaking it up as it cooks.
Red Onion: Chop the red onion and place it in the pan with the ground beef.
Bell Pepper: The bell pepper should be chopped into small pieces and added to the skillet with the beef and the onion.
Enchilada Sauce: Add the can of sauce to the dish once the meat has been cooked.
Black Beans: The black beans should be added into the skillet after the meat has been cooked through and you’re adding the other ingredients.
Shredded Cheddar: The shredded cheddar should be added to the top of the dish as the very last ingredient. You can mix the cheese in, but you can also leave it to melt on the top of the dish.
Chili Powder: Add the chili powder to the ground beef mixture as it’s cooking.
Cumin: Add the cumin to the ground beef mixture as it’s cooking.
Serving Suggestions
Serve this dish right in the skillet that you cooked it in with a side of sour cream. You can even place it under the broiler for a couple of minutes if you want to get the cheese nice and bubbly. Just make sure you’re using an oven safe pan.
NY Chef Michael
I have been a chef for over 16 years. I cook in New York, NY where chefs need to be 100% on their game because the competitive nature and amazing cuisine in New York is off the charts. My specialty types of cuisine are Italian, German, Greek, Mexican, and Southern.
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