One-Skillet Beef Enchilada Skillet

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One-Skillet Beef Enchilada Skillet

Easy, Cheesy, and Bursting with Flavor – Perfect for Busy Weeknights!

Looking for a hearty, crowd-pleasing dinner that comes together quickly and with minimal cleanup? This Beef Enchilada Skillet has everything you love about traditional enchiladas—rich spices, melty cheese, tender beef, and bold flavor—but without the fuss of rolling or layering. Just one pan, under 40 minutes, and dinner is served!

Quick Overview

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 6
  • Calories per Serving: 331

Ingredients

  • 1 pound ground beef (80/20 recommended for best flavor)
  • 1 tablespoon canola or vegetable oil
  • ½ cup yellow onion, finely chopped
  • 3 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked or sweet paprika
  • ⅛ teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon water
  • ½ cup frozen corn kernels, thawed
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 1 (19 oz) can red enchilada sauce
  • 6–8 small (6-inch) corn tortillas, cut into quarters
  • ½ cup Monterey Jack cheese, shredded
  • ½ cup mild cheddar cheese, shredded

Optional Toppings

  • Sliced black olives
  • Fresh Pico de Gallo
  • Chopped tomatoes
  • Chopped cilantro
  • Diced avocado or sour cream

Instructions

  1. Preheat Oven to 375°F (190°C).
  2. Brown the Beef:
    In a large (12-inch or bigger) oven-safe skillet or cast-iron pan over medium-high heat, cook the ground beef until fully browned, breaking it up as it cooks. Drain the grease and transfer the beef to a plate.
  3. Sauté Aromatics:
    In the same skillet, add the oil and heat for 1 minute. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds to 1 minute until fragrant.
  4. Season the Beef:
    Return the beef to the skillet with the onions. Add salt, pepper, cumin, chili powder, paprika, cayenne, and water. Stir to combine and simmer for 4 minutes to allow the spices to bloom.
  5. Add Vegetables & Sauce:
    Stir in the corn, black beans, and enchilada sauce. Mix everything well and turn off the heat.
  6. Add the Tortillas:
    Gently fold the tortilla wedges into the beef mixture, making sure they’re evenly coated with the sauce and distributed throughout the skillet.
  7. Top with Cheese:
    Sprinkle the shredded Monterey Jack and cheddar cheese over the top.
  8. Bake:
    Place the skillet in the preheated oven and bake for 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
  9. Garnish and Serve:
    Top with your favorite garnishes like fresh cilantro, olives, or pico de gallo, and serve hot straight from the skillet.

Storage & Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Microwave individual portions at 60% power for 3–5 minutes, or until heated through.

Nutrition (Per Serving)

  • Calories: 331
  • Protein: 19g
  • Carbohydrates: 14g
  • Fat: 22g
  • Saturated Fat: 10g
  • Fiber: 2g
  • Sugar: 1g
  • Cholesterol: 71mg
  • Sodium: 284mg
  • Calcium: 180mg
  • Iron: 2mg

Why You’ll Love This Recipe

  • One pan, minimal cleanup
  • Ready in under 40 minutes
  • Family-friendly and freezer-friendly
  • Easily customizable—try it with ground chicken or add extra veggies!

This Beef Enchilada Skillet brings together the comfort of a home-cooked meal and the simplicity of a weeknight dinner. Whether you’re feeding your family or looking for leftovers for lunch, this dish is a guaranteed favorite.

 

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