Tasty Tuesdays: Beef Enchilada Skillet

May 5, 2015

Hey guys! I hope your week’s are off to a good start! Can I tell you how mine has started off? Pretty great! I’m finished with my externship, and this week is supposed to be my finals week, but…I’m DONE! This is why I’m catching up with blogs, sessions, and weddings! 😉

Today’s recipe is one that I found on Pinterest before Jordan and I got married. I literally have made it differently every single time I’ve made it. I’m going to share the recipe the way I made it tonight, and I’ll mention variations you can make. This is a recipe that we love, because it’s easy, hearty and makes for good leftovers! This time I made it with taco seasoning, but I don’t usually, and the recipe doesn’t call for it, corn or beans! After looking at the original recipe, I’ve varied it quite a bit! This recipe reminds me a lot of my taco soup recipe in a different form, because of the taco seasoning this time around!

We struggled to name this, because on Pinterest, it’s called Ro*tel Chicken Enchilada Skillet. But obvi, we didn’t use Rotel or chicken. Why not? Because we didn’t have any! I told you we’ve varied it since we first started making it!! This is definitely a recipe you can make to your liking. We looove it. Keep in mind: it’s pretty basic for the busy cooker! 

Get ready for next week’s meal: green chile chicken alfredo lasagna. That’s right. Stay tuned!

Beef Enchilada Skillet

1 pound lean ground beef

1/2 can corn

1 can black beans

1 can tomatoes (or Rotel)

1 package taco seasoning (optional)

garlic salt (to taste)

green chile

10-15 white or yellow corn tortillas

1 1/2 cup shredded cheese (of your choice)

First, fry your ground beef with green chile and seasoned with garlic salt. Add in 1/2 (or all if you want) can of corn; add can black beans, drained; add can tomatoes, undrained. I recommend using a can of Rotel to add a bit of spice, but we didn’t have any this round! You’ll notice that the mixture is very moist. Let it simmer for 5 minutes with lid on to let flavors blend. Then add in torn pieces of tortillas and mix well. This will absorb a lot of the moisture and thicken the skillet. Sprinkle the cheese on top of the mixture and put lid on top for 5 minutes. This will melt and thicken your dinner to the best liking. It’s so yummy and cheese! We like it with avocado and chips. I personally scoop the mixture on some chips and eat it like nachos. I basically do that with anything Mexican though. Jordan does not. 🙂

Make it your own and enjoy it on a busy evening! It’s such good hot and ready meal to fix for the fam. And we have so many leftovers!

I hope this fast and easy recipe is a blessing to those of you who try it! It probably took me about 20-25 minutes total from start to finish.

Have a lovely week!



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Lindsay Davenport is a newborn and motherhood photographer + educator based in Dallas and available for travel worldwide.

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