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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% or leaner)
  • 1 tablespoon olive oil (if needed for sautéing)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 oz/425 g) black beans, drained and rinsed
  • 1 cup frozen corn (or canned, drained)
  • 1 can (10 oz/284 g) red enchilada sauce (mild or medium)
  • 1 can (8 oz/227 g) tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 small corn tortillas, cut into bite-size strips (optional for texture)
  • 1 cup shredded reduced-fat cheddar or Mexican blend cheese
  • 1/2 cup plain nonfat Greek yogurt or light sour cream
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges, for serving
  • Optional toppings: sliced jalapeños, diced avocado, hot sauce, green onions

Method
 

  1. Preheat and prep: Set a large skillet over medium-high heat. Dice your onion and bell pepper, mince the garlic, and cut tortillas into strips if using.
  2. Brown the beef: Add ground beef to the dry skillet. Cook, breaking it up with a spoon, until browned and no longer pink, about 5–6 minutes. Drain excess fat if needed.
  3. Sauté aromatics: If the pan looks dry, add olive oil. Stir in onion and bell pepper. Cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Spice it up: Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir to coat the beef and veggies, letting the spices bloom for 30 seconds.
  5. Build the sauce: Add enchilada sauce, tomato sauce, and tomato paste. Stir well and bring to a gentle simmer.
  6. Add beans and corn: Stir in black beans and corn. Simmer 3–4 minutes to heat through and thicken slightly. Taste and adjust salt or spices.
  7. Optional tortilla layer: Fold in tortilla strips. They’ll soften and add classic enchilada texture.
  8. Melt the cheese: Reduce heat to low. Sprinkle shredded cheese evenly on top. Cover and let it melt for 2–3 minutes, or broil briefly if your skillet is oven-safe.
  9. Finish creamy: Dollop or swirl in Greek yogurt to add creaminess and extra protein. Don’t boil after adding; just warm it through.
  10. Garnish and serve: Top with cilantro. Serve with lime wedges and any optional toppings you like.