One Pan Enchilada Skillet
Easy, cozy, and packed with hidden veggies — the perfect weeknight dinner everyone loves. This One Pan Enchilada Skillet brings all the bold, comforting flavors of classic enchiladas — but skips the extra steps and dishes. It’s hearty, family-friendly, and endlessly customizable (a great way to sneak in extra veggies without anyone noticing!).
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 lb ground beef
- Salt and pepper to taste
- 1 bag frozen riced cauliflower
- 1 can black beans drained and rinsed
- 1 can Rotel drained
- 1 can red enchilada sauce I use Siete Brand
- 10 corn tortillas cut or torn into pieces
- 1 cup shredded cheddar cheese
- Optional add-ins: corn diced zucchini, or green chilies
- For serving: sour cream sliced green onion, and chopped cilantro
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and ground beef. Season with salt and pepper, and cook until browned.
- Stir in riced cauliflower, black beans, and Rotel. Season with a pinch more salt and cook for 3–4 minutes.
- Pour in the enchilada sauce and let simmer for about 10 minutes to allow the flavors to come together.
- Smooth the mixture evenly in the skillet. Layer the torn corn tortillas on top, then sprinkle with shredded cheese.
- Bake for 20 minutes, until the cheese is melted and bubbly around the edges.
- Top with sour cream, green onion, and cilantro. Serve warm and enjoy!
Notes
• Add a kick: Use spicy enchilada sauce or a can of hot green chilies.
• Make it lighter: Swap ground beef for ground turkey or chicken.
• Vegetarian version: Skip the meat and double the black beans and veggies.
• Leftovers: This reheats beautifully the next day for lunch or quick dinners.
• Make it lighter: Swap ground beef for ground turkey or chicken.
• Vegetarian version: Skip the meat and double the black beans and veggies.
• Leftovers: This reheats beautifully the next day for lunch or quick dinners.