Cheesy and comforting, this one-pot Beef Enchiladas Skillet is a convenient meal that's perfect for an easy weeknight dinner!
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All prepared in the same skillet, this easy take on traditional enchiladas is a great way to serve a table of hungry mouths without all the extra prep work.
Why This Recipe Works
Great for busy weeknights or a quick and easy Sunday dinner, this beef enchiladas skillet is a wholesome and filling meal that requires little clean up!
Paired with all your favorite toppings, these lazy enchiladas are the perfect way to let everyone build their own plate. You'll love the familiar blend of bold and zesty spices paired with ground beef and corn tortillas!
And for even more Mexican recipes, try my Mexican Tater Tot Casserole or this incredible One Pot Mexican Rice Casserole.
Ingredients Needed
- Ground Beef: I like to use a leaner ground beef to make this recipe a bit lighter.
- Oil: Either canola oil or vegetable oil work fine.
- Garlic and Onion: These classic aromatic ingredients are crucial for the perfect savory flavor profile.
- Seasonings: Gather a blend of cumin, chili powder, paprika, cayenne, and salt and black pepper to taste.
- Frozen Corn
- Canned Black Beans
- Red Enchilada Sauce
- Corn Tortillas: Flour tortillas would also work, but I prefer the flavor and texture of corn tortillas for these skillet enchiladas.
- Cheese: Monterey jack cheese and cheddar cheese are my favorites for this dish!
How to Make this Enchiladas Skillet
- Step 1: To a heated skillet, add the ground beef and cook until just browned. Set aside to drain slightly.
- Step 2: In the same skillet, saute the diced onion until softened and fragrant. Add the garlic and cook an additional minute or so.
- Step 3: Add the cooked ground beef back to the skillet and combine with the onion and garlic.
- Step 4: Mix in salt, pepper, cumin, paprika, chili powder, and cayenne. Bring to a simmer and let cook for 4-5 minutes.
- Step 5: Add corn, black beans, and enchilada sauce, and bring to a simmer again.
- Step 6: Meanwhile, use a knife or pizza cutter to slice the corn tortillas into triangles.
- Step 7: Add tortillas to the enchilada mixture and stir until they're well coated in the sauce.
- Step 8: Top with shredded cheese, then pop in the oven for 10 to 15 minutes.
Recipe Tips
- Add fresh cilantro, black olives, sour cream, sliced green chiles, guacamole, green onion, or some pice de gallo as toppings to your enchiladas skillet.
- This recipe can also be made with ground turkey or ground chicken for a slightly lighter result.
- If you like things really cheesy or just want to switch up the flavors, pepper jack cheese and mozzarella cheese make great additions or substitutions.
- Allow leftover beef enchiladas skillet to cool a bit, then transfer to an airtight container and store in the fridge for 2 to 3 days.
- Reheat your leftovers in the microwave at 60% power for 3 to 5 minutes. Give everything a good stir every minute or so for more even heating.
Recipe FAQ's
Make sure you use a nice flavorful sauce and don't hold back with the seasonings! I also recommend corn tortillas over flour, since they'll add a bit more flavor to the dish that would be missing otherwise. And of course, adding lots of cheese never hurts!
Because you're using ingredients like frozen corn and canned beans, there may be some additional moisture. Be sure to drain the beans properly and avoid using freezer-burnt corn that has lots of ice on it.
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Beef Enchilada Skillet
Ingredients
- 1 pound of ground beef recommend 80%/20%
- 1 tablespoon canola or vegetable oil
- ½ cup yellow onion chopped
- 3 cloves fresh garlic minced
- ¼ teaspoon kosher Salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper optional*
- 1 tablespoon water
- ½ cup frozen corn kernels thawed
- 1 15.5 oz can of black beans, drained and rinsed well
- 1 19 oz can of Red Enchilada sauce
- 6-8 6-inch Corn tortillas, cut into quarter pieces
- ½ cup Monterey jack cheese shredded (approximately 4 oz)
- ½ cup mild cheddar cheese shredded (approximately 4 oz)
Instructions
- Preheat the oven to 375°F.
- In a 12 inch or larger oven safe skillet or cast iron skillet, Add the ground beef and break it up using a wooden spoon or heavy-duty spatula while cooking until cooked through. Drain the cooked beef and grease, and set the cooked beef aside.
- Add the vegetable oil and warm over medium / medium-high heat for 1 minute. Add the chopped onion to the skillet and cook for 2 minutes. Then add the garlic and cook for an additional minute.
- Add the drained cooked ground beef and stir with the onions. Then add the salt, pepper, cumin, chili powder, paprika, cayenne pepper & water. Mix again and simmer for an additional 4 minutes.
- Add the corn, black beans, and enchilada sauce, and stir everything together using a spatula or heavy-duty wooden spoon. Turn off the heat.
- Cut the tortillas into quarter wedges, then add the tortilla pieces to the enchilada mixture.
- Stir gently with a wooden spoon or spatula. All the tortillas should be covered with the meat mixture before topping them with cheese.
- Top with the enchilada skillet and Monterey jack and cheddar cheeses.
- Place the skillet in the oven for 10 to 15 minutes until the cheese is melted and starting to brown.
- Top with sliced black olives, Pico de Gallo, chopped tomatoes, or chopped fresh cilantro if desired.
Notes
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days after cooking.
- Reheating instructions: In a microwave-safe plate or bowl, reheat leftovers at 60% for 3-5 minutes until warmed.
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