Beef Skillet Enchiladas (Printable version)
One-pan Tex-Mex skillet of seasoned beef, corn tortillas, enchilada sauce and melted cheese — 40-minute family dinner.
# Ingredient list:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (15 ounces) black beans, drained and rinsed
→ Spices & Herbs
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sauces & Pantry
11 - 1 can (15 ounces) enchilada sauce, red or green
12 - 1/2 cup tomato sauce
13 - 8 small corn tortillas, quartered
14 - 1 cup shredded cheddar cheese
15 - 1 cup shredded Monterey Jack cheese
→ Toppings (optional)
16 - Sliced green onions
17 - Chopped fresh cilantro
18 - Sour cream
19 - Diced avocado
# Directions:
01 - In a large oven-proof skillet over medium-high heat, brown the ground beef, breaking it into small pieces as it cooks. Drain any excess fat if necessary.
02 - Add the diced onion, minced garlic, and red bell pepper to the skillet. Sauté until the vegetables are softened, about 3 to 4 minutes.
03 - Stir in the black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper, mixing until evenly combined.
04 - Pour in the enchilada sauce and tomato sauce. Stir well to ensure the mixture is fully integrated.
05 - Arrange half of the quartered corn tortillas over the beef mixture, followed by half of the shredded cheddar and Monterey Jack cheeses. Repeat with the remaining tortillas and cheese to create a second layer.
06 - Reduce the heat to low, cover the skillet, and simmer for 5 to 7 minutes until the dish is thoroughly heated and the cheese is melted.
07 - For a bubbly, golden cheese topping, place the skillet under a broiler for 2 to 3 minutes, watching closely to prevent burning.
08 - Finish with sliced green onions, freshly chopped cilantro, sour cream, or diced avocado as preferred. Serve immediately while hot.
# Expert Tips:
01 -
- You get all the gooey, saucy joy of enchiladas without ever turning on the oven.
- It turns a handful of fridge staples into a one-pan dinner that never disappoints.
02 -
- If you skip draining the beef, the sauce can get greasy and separate—learned that on my third try.
- Cutting the tortillas before layering gives every bite the perfect soft edge without getting soggy.
03 -
- Warming your tortillas quickly in a dry skillet helps prevent tearing and boosts their corn flavor.
- A final quick broil gives you that restaurant-style cheesy top—just keep a close eye so it doesn’t burn.