Beef Skillet Enchiladas (Printable)
One-pan Tex-Mex skillet with seasoned beef, black beans, tortillas and melted cheeses for a quick family meal.
# What You Need:
→ Meat
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 and 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 and 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 It:
01 - Heat a large oven-proof skillet over medium-high heat. Cook the ground beef, breaking it apart with a spatula, until browned throughout. Drain excess fat if necessary.
02 - Add diced onion, garlic, and red bell pepper to the pan. Sauté for 3 to 4 minutes until softened.
03 - Stir in the drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well to combine.
04 - Pour in the enchilada sauce and tomato sauce. Stir thoroughly to evenly distribute.
05 - Arrange half of the quartered corn tortillas over the beef mixture. Sprinkle evenly with half the shredded cheddar and Monterey Jack cheeses. Repeat layering with remaining tortillas and cheese.
06 - Reduce heat to low, cover the skillet, and simmer for 5 to 7 minutes until the filling is hot and cheese is melted.
07 - If desired, place the skillet under a broiler for 2 to 3 minutes until the cheese is bubbly and golden.
08 - Garnish with sliced green onions, chopped cilantro, sour cream, or diced avocado as desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- You get all the comforting, cheesy layers of traditional enchiladas without ever turning on the oven or rolling a single tortilla.
- The one-pan method is a lifesaver on rushed nights, and the Tex-Mex flavors are bold enough to make leftovers vanish fast.
02 -
- Trying to use flour tortillas left me with a gluey mess, so stick to corn for texture that holds up.
- Letting the cheese melt uncovered dries it out—covered is best for ultra-gooey results.
03 -
- Laying cheese both inside and on top guarantees every portion has a perfect gooey pull.
- A light toast of the tortillas before layering brings out a roasty corn flavor that’s restaurant-worthy.