This Mexican Street Corn Enchilada Skillet brings together savoury lean ground pork, smoky chipotle, creamy corn and melty cheddar — all ready in just 20 minutes. Perfect for busy weeknights when you want something hearty, fresh and full of flavour.
Mexican Street Corn Enchilada Skillet
Ingredients
- 2 tsp olive oil
- 1 onion diced
- 2 lbs lean ground pork
- 2 tbsp taco seasoning
- 1 645 ml jar of salsa
- 1 19 oz can of black beans drained and rinsed
- 2 cups frozen corn
- 4 oz cream cheese softened
- 2 cups shredded sharp cheddar cheese divided
- ¼ cup plain Greek yogurt
- 3 green onion thinly sliced
- ½ tsp chipotle chili powder
- Pinch of salt
- 2 cups tortilla chips
- Avocado chopped tomato, cilantro, to serve
Method
- Preheat a large, ovenproof skillet over medium-high heat. Add oil, onion and pork; cook, breaking apart the meat with a spoon, until pork is crumbly and cooked through, about 5 minutes.
- Add the taco seasoning to the skillet and stir to coat. Add ½ cup water, salsa, and beans, then simmer, stirring occasionally, until slightly thickened, 2-3 more minutes. Remove from heat.
- Meanwhile, combine corn, cream cheese, half of the shredded cheese, yogurt, green onion and chipotle chili powder, and a pinch of salt in a mixing bowl.
- Dollop or spread half of the corn mixture over the pork in the skillet. Add a layer of tortilla chips, then top with remaining corn mixture, and remaining shredded cheese.
- Transfer the skillet to the oven and broil, 3-5 minutes, until cheese is golden and bubbly.
- Serve immediately topped with avocado, sour cream, and cilantro, if desired.
