You guys already know my love for Mexican inspired food runs deep and this steak enchilada skillet does not disappoint. Filled with lean flank steak, black beans and jalapeños for an added kick, it will hit your tastebuds in all the right places.
This meal comes together so easily, it’s sure to be in your weekly dinner rotation for easy weeknight meals.
WHY MAKE STEAK ENCHILADA SKILLET
Unlike traditional enchiladas where you spend time wrapping individual tortillas, this skillet dinner is more efficient. Deconstructing steak enchiladas by incorporating all the same ingredients but served family style. Simple enough to throw together with just a few ingredients and offers a nice change of pace from the usual chicken dinners. By using a lean flank steak, hearty black beans, and corn tortillas, this meal packs a nutritious punch you will feel good feeding your family.
WHAT DO I NEED TO MAKE THIS MEAL
Gather these few ingredients for this steak enchilada skillet meal to come together:
- Flank steak (if you can’t find flank steak and lean cut of ribeye will work well)
- Package shredded cheese
- Can of black beans
- Red enchilada sauce – I prefer to use a low sodium sauce when not making my own
- Corn tortillas – can use either the white or yellow variety
- Red onion
If you want to make this vegetarian you can omit the flank steak and use both portabella and white mushrooms for a heartier texture. Or you can substitute for a plant based ground beef which would be equally delicious.
Optional toppings to consider are:
- Avocado or guacamole
- Plain greek yogurt
- Pickled jalapeños
HOW TO STORE ENCHILADA SKILLET
It’s easy to store your leftovers from this meal to eat throughout the week. Allow the skillet to cool completely and transfer to an air tight container. Place in the fridge for up to 3 days. This meal can also be frozen just as easily. Portion out the steak skillet into individual portions. Tightly wrap the portion in plastic cling wrap then wrap it in foil.
Steak Enchilada Skillet
- Cast iron skillet
- Large mixing bowl
- Sharp santoku knife
- 1 lb Flank steak
- 6 slices Corn tortillas cut into triangles
- 1 can Red enchilada sauce
- 1 can Black beans drained
- 1/3 cup Jack cheese shredded
- 1/2 Jalapeno chopped
- 1/2 Red onion chopped
- 2 cloves Garlic chopped
- 1 tbsp Cumin
- 1 tbsp Paprika
- 1 tbsp Oregano
- Salt to taste
- Black Pepper to taste
- 1 handful Cilantro chopped
- 1/2 Avocado slice
- 1 tbsp Greek yogurt
- Pre Heat oven to 350
- Pre heat a cast iron skillet to medium heat
- Slice flank steak thinly going against the grain and place in a bowl
- Season the steak with cumin, paprika, oregano, salt and pepper
- In the cast iron skillet, sear your steak on both sides until browned. Once browned, remove from skillet and set in a new mixing bowl.
- To the same skillet, add your chopped onions, garlic and jalapeño and cook until softened (about 3 minutes). Remove from skillet and place in mixing bowl with steak.
- To your mixing bowl with the steak and vegetables, add your drained black beans and half a can of enchilada sauce
- Next add your sliced corn tortillas and continue mixing. Slowly add more of the enchilada sauce until your mixture, including the tortillas are coated with the sauce
- Spray your cast iron skillet with extra virgin olive oil. Next add any remaining enchilada sauce to the bottom of the skillet and then transfer the steak mixture to the skillet. Ensure to spread the mixture out in an even layer in the skillet
- Sprinkle shredded cheese on top of the steak mixture and transfer to oven
- Bake for 20 minutes or until the mixture is browned and top and the sides are bubbly
- Remove from oven and let cool. Top with optional toppings as desired