Cheesy Beef & Corn Enchilada Skillet

I’ve been making different variations of this dish for a few years now—everything from chicken to steak, and now this ground beef version. It’s truly a one-pan (or one-skillet) meal, which makes it perfect for busy nights. The corn-filled tortillas are the real star here—the flavor they bring and how they complement the enchilada sauce is next-level. Once everything bakes together, that golden, cheesy crust on top is what really seals the deal and always impresses. With minimal prep, simple ingredients, and fully customizable toppings, this is the kind of recipe you’ll keep coming back to.

Ingredients:

Ingredients

Beef Skillet

• 1–1½ lb ground beef

• ½ small yellow onion, diced

• 3 cloves garlic, minced

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp adobo seasoning

• Salt & pepper, to taste

• 7 oz red enchilada sauce (use more if you prefer it extra saucy)

Corn Enchiladas

• 5–6 flour tortillas

• 3 ears fresh corn, kernels removed

• 4 oz cream cheese, room temperature

• ½ cup Greek yogurt

• ¼ tsp chili powder

• 1 cup Mexican blend cheese

• Salt & pepper, to taste

• 3 tbsp fresh chives, chopped

Topping

• 1 additional cup Mexican blend cheese

For Serving (Optional but Recommended)

• Chopped romaine lettuce

• Fresh lime wedges

Simple Lime Sauce

• Mayonnaise

• Sour cream

• Lime juice

• Salt

Directions:

1. Preheat the oven to 400°F.

2. Brown the beef:Heat 1 tablespoon of oil in an oven-safe skillet or cast iron over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.

3. Build the flavor:Add the diced onion and garlic to the beef. Cook for 2–3 minutes until softened and fragrant. Season with garlic powder, smoked paprika, onion powder, adobo seasoning, salt, and pepper.

4. Add the enchilada sauce:Stir in the red enchilada sauce and let the mixture simmer for a few minutes. Taste and adjust salt as needed. This is also where you can add more enchilada sauce if you prefer a saucier skillet.

5. Prepare the corn filling:In a bowl, mix together the fresh corn, room-temperature cream cheese, Greek yogurt, chili powder, Mexican blend cheese, chives, salt, and pepper until well combined.

6. Assemble the enchiladas:Spoon about 2–3 tablespoons of the corn filling into each flour tortilla. Roll them up gently.

7. Assemble the skillet:Arrange the rolled tortillas on top of the beef mixture in the skillet. Sprinkle the remaining 1 cup of Mexican blend cheese evenly over the top.

8. Bake:Transfer the skillet to the oven and bake for 10–15 minutes, or until the cheese is melted, bubbly, and lightly browned.

9. Serve & enjoy:Top with chopped romaine, fresh lime juice, or drizzle with the lime sauce (mix mayo, sour cream, lime juice, and salt to taste). Serve warm and enjoy every cheesy bite.

Notes & Tips

• Fresh corn adds a subtle sweetness that balances the savory beef, but frozen corn works in a pinch.

• Let the cream cheese come fully to room temperature—it makes mixing the corn filling much easier. If you don't have time, defrost in the microwave for 1-minute increments.

• This dish reheats beautifully and makes great leftovers for lunch the next day.