Description
This Gluten-Free Ground Beef Enchilada Skillet creates all the cheesy, saucy flavors of traditional enchiladas without the hassle of rolling them up. It’s a quick, one-pan weeknight dinner ready in under 30 minutes. Made with corn tortillas and savory ground beef, it is naturally wheat-free and totally satisfying.
Ingredients
— The Meat Base —
1 lb lean ground beef
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon salt
— The Sauce & Body —
1 can (10 oz) red enchilada sauce (CRITICAL: Check label for ‘gluten-free’, many brands use wheat flour as thickener)
1 can (4 oz) diced green chiles (mild or hot)
1 can (15 oz) black beans, drained and rinsed
½ cup corn kernels (frozen or canned)
6–8 corn tortillas, cut into 1-inch strips (ensure 100% corn)
— The Toppings —
1 ½ cups shredded Mexican cheese blend or cheddar
Fresh cilantro, chopped
Diced avocado or sour cream (for serving)
Instructions
1. Heat a large skillet over medium-high heat. Add the ground beef and diced onion.
2. Cook, breaking up the beef with a wooden spoon, until the meat is browned and the onions are translucent (about 5-7 minutes). Drain excess fat if necessary.
3. Stir in the minced garlic, cumin, chili powder, oregano, and salt. Cook for 1 minute until fragrant.
4. Pour in the gluten-free red enchilada sauce and the diced green chiles. Stir to combine.
5. Add the drained black beans and corn. Bring the mixture to a gentle simmer.
6. Stir in the corn tortilla strips. Fold them gently into the sauce so they are coated and submerged. Let them cook for 2-3 minutes until they begin to soften and absorb the flavor.
7. Sprinkle the shredded cheese evenly over the top of the skillet.
8. Reduce the heat to low, cover the skillet with a lid, and let it sit for 2-3 minutes until the cheese is completely melted and bubbly.
9. Remove from heat. Garnish immediately with fresh cilantro, avocado slices, and a dollop of sour cream.
Notes
Gluten Warning (Sauce): Red enchilada sauce is the #1 source of hidden gluten in Mexican cooking. Major brands often use wheat flour. Look for brands like ‘Siete’, ‘Hatch’ (certified GF versions), or ‘Las Palmas’ (check label carefully).
Corn Tortillas: Ensure your tortillas are 100% corn. Some ‘soft’ taco tortillas are a blend of corn and wheat flour.
Texture Tip: Don’t overcook the tortilla strips or they will disintegrate. You want them soft but still holding some shape.
Vegetarian Option: Swap the beef for extra beans, lentils, or a meat substitute to make this vegetarian.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4
- Sodium: 950
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 42
- Fiber: 8
- Protein: 32
- Cholesterol: 85