Beef Skillet Enchiladas (Printable)
Ground beef, enchilada sauce, corn tortillas and melty cheeses combined in one skillet for a quick, comforting weeknight meal.
# 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
# Steps:
01 - In a large oven-proof skillet over medium-high heat, cook the ground beef, breaking it up, until it is browned throughout. Drain excess fat if needed.
02 - Add diced onion, minced garlic, and diced red bell pepper to the beef. Sauté until the vegetables are softened, about 3 to 4 minutes.
03 - Add the drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine thoroughly.
04 - Pour in the enchilada sauce and tomato sauce. Mix until well combined.
05 - Distribute half of the quartered corn tortillas over the beef mixture. Sprinkle with half of the shredded cheddar and Monterey Jack cheese. Repeat with the remaining tortillas and cheese.
06 - Reduce heat to low, cover the skillet, and simmer for 5 to 7 minutes until the mixture is heated through and the cheese is melted.
07 - For a bubbly, golden cheese topping, place the skillet under a broiler for 2 to 3 minutes, watching carefully.
08 - Garnish with sliced green onions, chopped cilantro, sour cream, or diced avocado as desired. Serve hot.
# Expert Advice:
01 -
- You only need one skillet, so cleanup feels like cheating.
- The magic combo of saucy beef, gooey cheese, and crisp-edged tortillas makes it impossible not to sneak a bite straight from the pan.
02 -
- If you rush layering the tortillas, they clump and stay gummy—be patient and spread them out for even texture.
- Letting the cheese get golden under the broiler makes a world of difference; don’t skip if you have time.
03 -
- Pre-shred blocks of cheese for smoother melting; bagged shreds have additives that sometimes prevent that irresistible stretchy pull.
- Let the skillet rest for a few minutes after baking—juices settle and each serving holds together better.