Beef Skillet Enchiladas (Printable Version)
One-pan Tex-Mex bake of seasoned ground beef, beans, enchilada sauce and melty cheeses layered with corn tortillas.
# 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, cut into quarters
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
# How to Make:
01 - Heat a large oven-proof skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spatula, until browned throughout. If needed, drain off excess fat.
02 - Stir in diced onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are tender, about 3 to 4 minutes.
03 - Blend in the drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix until evenly incorporated.
04 - Pour in the enchilada sauce and tomato sauce, stirring thoroughly to combine all ingredients.
05 - Distribute half of the quartered corn tortillas over the skillet mixture. Sprinkle with half the shredded cheddar and Monterey Jack cheeses. Repeat with remaining tortillas and cheeses to create a top layer.
06 - Lower heat to a gentle simmer, cover, and cook for 5 to 7 minutes until thoroughly heated and cheese is fully melted.
07 - For a bubbly, golden cheese crust, transfer skillet under a broiler for 2 to 3 minutes, monitoring closely.
08 - Top with green onions, cilantro, sour cream, and avocado as desired. Serve hot.
# Expert Tips:
01 -
- It’s all the cozy flavors of enchiladas with none of the rolling or messy pans you dread cleaning.
- My family actually fights over the golden, cheesy edges—no one can believe it’s ready in only forty minutes.
02 -
- If you use flour tortillas, the whole thing goes mushy—trust me, it’s just not the same.
- That extra minute under the broiler is what takes it from good to legendary—don’t skip it.
03 -
- Always taste the filling for salt before assembling—the seasoned beef is the backbone of the dish.
- Dab the skillet with a paper towel if you see extra grease; it keeps each bite light but satisfying.