Experience all the cheesy, saucy goodness of classic enchiladas without the hassle of rolling! This incredible one-pan recipe simplifies a beloved Mexican dish, making it perfect for busy weeknights. It’s quick, incredibly easy, and guarantees a family-friendly meal that everyone will adore. Get ready for a flavorful, comforting dinner that requires minimal effort and even less cleanup.

• 1 lb lean ground beef: Opt for lean ground beef to reduce excess grease, or any ground meat like turkey or chicken can be used.
• 15 oz can black beans, drained and rinsed: Rinsing helps remove extra sodium and improves texture.
• 15 oz can corn, drained: Sweet corn adds a lovely burst of flavor and texture. Frozen corn can also be used; just thaw it first.
• 1 can red, or green enchilada sauce (approximately 10-15 oz): Choose your preferred color and spice level. Red enchilada sauce offers a classic, rich flavor, while green offers a tangy, milder alternative.
• 6 corn tortillas, sliced in half then cut into strips: This is the secret to no-roll enchiladas! The strips absorb the sauce and become wonderfully tender.
• 1 cup shredded sharp cheddar cheese: Or use a Mexican blend, Monterey Jack, or a combination for a richer, cheesier flavor.

• Step 1: Brown the Beef. Place a large skillet over medium-high heat on your stovetop. Add the ground beef and cook, breaking it up with a spoon, until it’s completely browned and no longer pink. This usually takes about 5-7 minutes. Once cooked, carefully drain any excess grease from the skillet to prevent a watery or greasy final dish. A leaner cut of beef will minimize this step.

• Step 2: Add Beans, Corn, and Sauce. To the skillet with the browned beef, add the drained and rinsed black beans, the drained corn, and the entire can of your chosen red or green enchilada sauce. Stir all the ingredients well to combine them thoroughly. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it simmer for 7 minutes. This allows the flavors to meld beautifully.

• Step 3: Introduce Tortillas and Cheese. Remove the lid and add the corn tortilla strips directly into the simmering mixture. Gently stir until the tortilla strips are fully coated with the sauce and beef mixture. They will begin to soften and break down, creating that wonderful enchilada texture without any rolling. Evenly sprinkle the shredded sharp cheddar cheese over the top of the mixture. Cover the skillet again and continue to simmer for another 5-7 minutes, or until the cheese is melted, bubbly, and slightly golden. The tortillas should be tender and fully incorporated.

• Step 4: Garnish and Serve. Once the cheese is perfectly melted and the enchilada mixture is hot and bubbly, remove the skillet from the heat. It’s time to personalize your one-pan enchiladas! Top generously with your favorite enchilada toppings. Popular choices include fresh shredded lettuce, diced tomatoes, a dollop of sour cream or Greek yogurt, creamy guacamole, sliced green onions, or a sprinkle of fresh cilantro. Serve hot directly from the pan and enjoy this wonderfully simple, yet incredibly flavorful meal!

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