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image of ground beef shredded chicken enchilada sauce corn tortillas shredded cheese yellow onion bell pepper garlic black beans corn diced tomatoes green chilies chicken broth olive oil fresh cilantro avocado sour cream arranged on white marble counter with glass bowls rustic wooden kitchen sets soft daylight
adam saha

Ground Beef and Chicken Enchilada Mix Skillet

A quick, comforting one-pan meal that blends seasoned ground beef and chicken with vibrant enchilada sauce, black beans, corn, and torn corn tortillas, all topped with melted cheese for a hearty, family-friendly dinner that's ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Olive or Avocado Oil
  • 1 medium Yellow Onion diced
  • 3 cloves Garlic minced
  • 1 lb Lean Ground Beef
  • 1 cup Cooked Chicken shredded or diced (rotisserie preferred)
  • 1 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Dried Oregano
  • Salt and Black Pepper to taste
  • 20 oz Red Enchilada Sauce canned (mild or hot)
  • 1/2 cup Chicken or Beef Broth
  • 1 can (15 oz) Black Beans rinsed and drained
  • 1/2 cup Frozen Corn or canned, drained
  • 6 small Corn Tortillas sliced into 1-inch strips or torn into small pieces
  • 2 cups Shredded Cheese Mexican blend (e.g., Monterey Jack and Cheddar)
  • Sour Cream optional for topping
  • Fresh Cilantro chopped, optional for topping
  • Lime Wedges optional for topping

Equipment

  • Large Cast Iron Skillet
  • cutting board,
  • Knife
  • Wooden spoon

Method
 

  1. Heat the oil in a large 12-inch cast iron skillet over medium-high heat. Add the diced onion and sauté for 3-5 minutes until softened and translucent. Add the ground beef, breaking it up with a spoon, and cook until fully browned. Drain excess grease.
  2. Reduce heat to medium. Stir in the minced garlic, chili powder, cumin, and oregano. Toast the spices for 1 minute, stirring constantly to deepen the flavors.
  3. Pour in the enchilada sauce and broth. Stir to combine. Add the shredded chicken, black beans, and corn. Bring to a low simmer to marry the flavors.
  4. Stir in the sliced or torn corn tortillas. Simmer uncovered for 5 minutes, stirring occasionally, until the sauce thickens and tortillas soften.
  5. Turn off the heat. Sprinkle shredded cheese evenly over the top. If skillet is oven-safe, broil for 2-4 minutes until cheese is melted and bubbly (watch closely). Otherwise, cover and let sit for 5 minutes to melt the cheese.
  6. Let rest for 5 minutes. Top with sour cream, cilantro, and lime wedges if desired. Serve warm directly from the skillet.

Notes

For optimal flavor, toast the spices in step 2. If the mixture is too thin after simmering, reduce a bit longer. Customize with jalapeños for heat or extra veggies. Stores in the fridge up to 4 days; reheat in oven at 350°F for 15-20 minutes or microwave with a splash of broth. Freezes well for up to 3 months.
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