Skillet Bison Enchiladas


We have been on a southwest streak this week here.  Avocados, limes, cilantro, garlic, and onion have been living large in my kitchen and it’s been tasty.

The other day on my Facebook page, which you should totally follow, I asked readers what kinds of things they would be interested in seeing.  And when the request came out for a skillet dinner, I thought, why not?  Now, when it comes to easy meals, single skillet meals are high on the list for simplicity, ease, and clean up.

Mr. Stacy has always loved my enchiladas, bison, shredded beef, chicken, turkey, there is nothing better than hand rolled corn tortilla filled with perfectly seasoned meat and gooey cheese, except maybe cheesecake.  But that’s another blog! The flair of those southwest flavors and a skillet sounded like a good marriage.  A skillet enchilada came as a natural progression from that.

So, let’s get to cooking!

Tonight when I made this, we had friends overs and it was a hit.  The fantastic thing is that you can swap out ingredients to make it fit more into your specific dietary needs. Low carb tortilla for corn tortillas, olive oil for peanut, or even leave out the pepper and dairy.

Bison Enchilada Skillet Dinner

Serves 4

  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp peanut oil
  • 1.5 lbs of ground bison
  • 1 Tbsp oregano
  • 1 tsp  ground cumin
  • salt and pepper to taste
  • 1 poblano pepper, roasted, deseeded, and diced
  • 19oz can of black beans, partially drained
  • 12 corn tortillas chopped into bite sized bits
  • 19oz can enchilada sauce
  • Sour cream
  • shredded cheese
  • sliced black olives or other favorite toppings

Get your skillet going on a medium high heat and drizzle in cooking oil, add onion and garlic and cook till onions are translucent.


Add in ground bison, cook till no longer pink.


Add spices and poblano pepper.  Simmer for 5 minutes, stir often.  If it starts to get a little dry, add some water to steam it.


Dump in black beans and stir well.  Mix in tortilla pieces.  Pour in sauce and let whole pan simmer for about 10 minutes.


Serve hot and top with cheese, guacamole, sour cream, and other favorite toppings.


2 Comments Add yours

  1. mistimaan says:

    Nice recipe

    Liked by 1 person

    1. Thank you. If you ever make it, please let me know.

      Liked by 1 person

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