One Skillet Enchilada Casserole

Sometimes, the best meals are the ones that are simple and easy in a single pan. This cast iron skillet enchilada casserole is one of our household favorites, rich, flavorful, and perfect for busy weeknights. As a mom of five, I can’t get enough of one-skillet dishes that cut down on prep time and cleanup.  This easy meal checks every box, from hearty ingredients to kid-approved flavors, making it a go-to option whenever we need something tasty and fuss-free.

Serves: 6-10
Time: About 45 minutes

Ingredients:

• 3 lb. cooked browned ground beef
• 2 large cans of red enchilada sauce 
• 8-10 corn tortillas
• 1 onion, diced
• 2 red or green bell pepper, diced
• 1 can black beans (canned, drained, and rinsed)
• 1 can corn (optional)
• 2 cups shredded cheese or more
• 1-2 tablespoon oil
• Cumin and Chili powder to taste or a Taco seasoning package
• Salt and pepper to taste
• Optional garnishes: chopped cilantro, salsa, sliced green onions, sour cream, avocado slices, lime wedges, jalapenos

Instructions:

1. Preheat your oven to 375°F
2. Heat the oil in a 12-inch cast iron skillet over medium heat. Add the diced onion and bell pepper, cooking until they begin to soften, about 3-4 minutes. Add the meat and brown.
3. Stir in the browned ground beef, black beans, and corn. Season with chosen seasonings, salt and pepper. Then remove the mixture from the skillet and set it aside in a bowl. *NOTE: you can use shredded chicken or venison
4. Spread a thin layer, about ½ cup, of enchilada sauce on the bottom of the skillet. Arrange a layer of tortilla pieces over the sauce, overlapping them slightly to cover the bottom. Spoon a generous portion of the meat-bean-corn mixture over the tortillas, then sprinkle a handful of shredded cheese on top. Drizzle a bit more enchilada sauce over the layer. Repeat this layering process: tortillas, filling, cheese, sauce, until you’ve used all your ingredients, or the skillet is nearly full, ending with a top layer of meat, a drizzle of sauce, and a generous sprinkle of cheese.
5. Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through. If desired, broil for an additional 1-2 minutes to get a nice, golden crust on the cheese.
6. Remove the skillet from the oven and top with your favorite garnishes like fresh cilantro, green onions, a dollop of sour cream, or avocado slices. 

Tips:

• Make Ahead: Assemble the casserole in advance, cover it, and refrigerate for up to a day before baking. Just add a few extra minutes to the baking time. You can also make in bulk and freeze for up to 3 months.
• Variations:
  • Swap out for chicken, ground turkey, venison 
  • Use green enchilada sauce

Enjoy the rich, comforting flavors of a hearty enchilada casserole all in one pan!