You guys, I am in LOVE with this Cornbread Enchilada Skillet!!! This recipe is extra special to me because it’s actually a combination of two old favorites. Originally, I had a recipe called tamale pie, which was a hearty skillet dish with a cornbread topping but no rice. Separately, I also made a casserole that featured all the same flavors with rice layered into the mix, but without the cornbread. Today, I thought, Why not combine the best of both worlds? The result? This Cornbread Enchilada Skillet—a rich, comforting dish where every bite has that perfect balance of savory enchilada goodness, fluffy cornbread, and hearty rice.

It’s amazing how recipes evolve, and this one feels like it’s truly become the ultimate version of itself. Whether you were a fan of tamale pie, a rice casserole lover, or are just discovering this for the first time, I hope you love it as much as I do!

Cozy Nights Call for Cornbread Enchilada Skillet

If you’re anything like me, you love a meal that’s packed with flavor but doesn’t require juggling a million pots and pans. That’s why this skillet recipe is a winner—it all comes together in one pan (okay, maybe two if you count the cornbread mixing bowl), and the flavors are out of this world. Plus, it’s one of those dishes that tastes even better as leftovers, if you’re lucky enough to have any.

Why You’ll Love This Recipe

One-Skillet Wonder: Easy cleanup and simple steps make this a go-to meal for busy nights.
Comfort Food at Its Best: It’s like your favorite enchiladas got a cozy upgrade with a sweet, tender cornbread blanket.
Crowd-Pleaser: Whether it’s Taco Tuesday or a casual dinner party, everyone will be asking for seconds.

Ingredients You’ll Need

For the Enchilada Base

Ground beef: The hearty foundation. You could swap for ground turkey or chicken if preferred.
Onion & garlic: The classic flavor-building duo.
Diced tomatoes: Adds a juicy, slightly tangy element.
Enchilada sauce: Brings all the bold, saucy goodness.
Black beans & corn: For texture and balance—plus they make it a little more filling.
Cooked rice: Helps bind everything together and stretches the meal.

For the Seasoning

A perfect blend of Slap Ya Mama seasoning, chili powder, cumin, garlic powder, black pepper, and a pinch of red pepper flakes for a subtle kick.

For the Topping

Shredded cheddar cheese: Melty, cheesy perfection.
Cornbread mix: Sweet, fluffy topping that complements the savory enchilada filling.

How to Make Cornbread Enchilada Skillet

Start the Filling: Preheat your oven to 375°F. In a large oven-safe skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is soft. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Add the Flavor: Drain any excess fat from the skillet, then stir in the diced tomatoes, enchilada sauce, black beans, corn, cooked rice, and all the seasonings. Let everything simmer for about 5 minutes, allowing the flavors to meld together.
Get Cheesy: Sprinkle the shredded cheddar cheese evenly over the filling, letting it melt slightly while you prepare the cornbread topping.
Prepare the Cornbread: Mix the cornbread batter according to the package instructions in a separate bowl.
Top It Off: Pour the cornbread batter over the cheesy enchilada filling, spreading it out gently to cover the top.
Bake to Perfection: Transfer the skillet to the oven and bake for 20-25 minutes, or until the cornbread is golden and cooked through.
Serve & Enjoy: Let the skillet cool slightly before digging in. Scoop out a big serving, and enjoy this flavorful, satisfying dish with a dollop of sour cream or salsa on the side.

Pro Tips for the Best Skillet Ever

Customizable Protein: Swap the ground beef for shredded chicken, ground turkey, or even plant-based crumbles for a vegetarian twist.
Add Some Heat: Craving extra spice? Add a diced jalapeño or a splash of hot sauce to the filling.
Sweet & Savory Perfection: A drizzle of honey over the baked cornbread adds a delightful contrast to the savory enchilada filling.

This Cornbread Enchilada Skillet is what happens when two of your favorite comfort foods join forces. It’s warm, cheesy, and so ridiculously good that you might want to double the recipe to ensure there’s enough for leftovers.

Let me know if you give it a try—this skillet deserves a spot in your dinner rotation! 🍴

Ingredients

1 ½ pound ground beef
1/2 yellow onion finely diced
3 cloves garlic minced
14.5 oz can diced tomatoes
15 oz can black beans drained + rinsed
10.75 oz can red enchilada sauce
15 oz can corn drained
1 cup cooked rice
1 teaspoon Slap Ya Mama seasoning or Cajun seasoning
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon black pepper
1 ½ cups sharp cheddar cheese

Instructions

Preheat the Oven: Preheat your oven to 350°F.
Cook the Beef and Onions: In a large oven-safe skillet or Dutch oven over medium heat, cook the ground beef and diced onions until the beef is no longer pink and the onions are tender.
Add the Garlic: Stir in the minced garlic and cook for an additional 2 minutes until fragrant. Drain any excess fat and return the mixture to the pan.
Build the Filling: Pour in the diced tomatoes, enchilada sauce, black beans, corn, cooked rice, and all the seasonings. Stir well to combine.
Simmer the Mixture: Bring the mixture to a gentle simmer, cover, and cook for 10 minutes until heated through, stirring occasionally.
Prepare the Cornbread: In a separate bowl, prepare the cornbread batter according to the package instructions.
Top with Cornbread and Bake: Pour the cornbread batter over the filling in the skillet, spreading it gently to cover the surface. Bake in the preheated oven for 25 minutes, or until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean.
Serve and Garnish: Remove from the oven and let it set for about 5 minutes. Top with fresh cilantro and green onions before serving, if desired.

Cornbread Enchilada Skillet