2 tablespoons neutral oil

1 lb ground sirloin or ground beef (90/10)

½ red onion, diced

1 poblano pepper, diced

4 garlic cloves, minced

2 teaspoons ancho chile powder

½ teaspoon chipotle chile powder

1 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon dried oregano

2 cups enchilada sauce

1 (15 oz) can black beans, drained and rinsed

1 cup fresh corn kernels

6 corn tortillas, cut into wedges

1½ cups shredded Monterey Jack cheese

1 pint cherry tomatoes, halved

½ cup minced fresh cilantro

Juice of 1 lime

⅓ cup Mexican crema

Kosher salt and cracked black pepper, to taste

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Preheat the oven to 400°F (200°C).
In a small bowl, mix the ancho chile powder, chipotle chile powder, cumin, onion powder, garlic powder, and dried oregano; set aside.
Heat the oil in a large oven-safe skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
Add the seasoning blend, diced onion, poblano pepper, and garlic. Cook until the vegetables are softened, seasoning with salt and pepper.
Stir in the enchilada sauce, black beans, and corn.
Add the tortilla wedges and gently mix until evenly coated.
Sprinkle the shredded cheese evenly over the top.
Transfer the skillet to the oven and bake until the cheese is melted, bubbling, and lightly browned.
Meanwhile, combine the cherry tomatoes, cilantro, and lime juice; season lightly with salt.
Remove the skillet from the oven, let it rest briefly, then top with the tomato mixture and drizzle with Mexican crema before serving.

An oven-safe skillet makes this truly a one-pan meal.

Letting the skillet rest helps the sauce thicken slightly.

You can substitute ground turkey or chicken for a lighter version.

Add jalapeños or extra chipotle powder for more heat.