Tex-Mex Beef Enchilada Skillet
A quick, high-protein Tex-Mex skillet featuring seasoned ground beef, black beans, and spiced tomato sauce topped with gooey melted cheddar.
This 30-minute skillet delivers all the comforting, bold flavors of beef enchiladas with zero hassle. Tender grass-fed beef and hearty black beans simmer in a rich chili-cumin tomato sauce before getting smothered under a blanket of melted cheddar. It is a hearty, naturally gluten-free dinner that satisfies the whole family on busy weeknights.
Ingredients
Every ingredient is a real Clearshelf product, scored- 931 tbsp avocado oil
- 821 1/2 lb grass-fed ground beef
- 921 tbsp chili powder
- 931 tsp ground cumin
- 92
- 806 corn tortillas, cut into strips
- 1 tsp saltPantry staple
- 1/2 tsp black pepper, freshly crackedPantry staple
- 851 cup tomato sauce
- 8915 oz organic black beans, rinsed and drained
- 1/2 cup waterPantry staple
- 821 1/2 cups white cheddar cheese, shredded
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Warm the avocado oil in a large oven-safe skillet or cast-iron pan over medium-high heat for about 2 minutes until shimmering.
- 2
Add the ground beef, breaking it apart with a wooden spatula, and sauté for 6 to 7 minutes until thoroughly browned and no longer pink.
- 3
Reduce the heat to medium, then stir in the chili powder, ground cumin, garlic powder, salt, and black pepper, cooking for 1 minute until fragrant.
- 4
Pour in the tomato sauce, rinsed black beans, and water. Stir well to combine, bring the mixture to a gentle boil, then simmer uncovered for 5 minutes until slightly thickened.
- 5
Stir in the tortilla strips and cook for 2 minutes until softened. Scatter the shredded cheddar evenly across the beef, bean, and tortilla mixture. Cover the skillet with a lid or foil, lower the heat, and cook for 3 to 4 minutes until the cheese is melted and bubbling.
- 6
Remove the skillet from the heat and let rest for 2 minutes before serving hot.
Refrigerate leftovers in an airtight glass container for up to 4 days, reheating gently on the stovetop. For extra brightness, top individual portions with chopped fresh cilantro or diced avocado before serving.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.