Beef Skillet Enchiladas (Print Version)
One-pan beef and bean enchiladas layered with corn tortillas, enchilada sauce and melted cheeses.
# What You Need:
→ 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 - In a large oven-proof skillet over medium-high heat, cook the ground beef, breaking it apart until fully browned. Drain excess fat if necessary.
02 - Add the diced onion, minced garlic, and red bell pepper to the skillet. Sauté until softened, about 3 to 4 minutes.
03 - Stir in the drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper until evenly combined.
04 - Pour in the enchilada sauce and tomato sauce, stirring thoroughly to blend with the beef mixture.
05 - Arrange half of the quartered corn tortillas over the skillet contents. Evenly sprinkle with half the cheddar and Monterey Jack cheese. Repeat layering with remaining tortillas and cheese.
06 - Reduce heat to low, cover, and simmer for 5 to 7 minutes until heated through and the cheese is fully melted.
07 - For a golden top, transfer the skillet under a broiler for 2 to 3 minutes until the cheese is bubbly and lightly browned.
08 - Garnish with green onions, cilantro, sour cream, or diced avocado as desired. Serve hot.
# Expert Tips:
01 -
- No worries if you break the tortillas—it only makes the layers cozier and the bites perfect.
- It delivers that deep enchilada flavor in less than an hour and nobody has to hide in the kitchen rolling tortillas and missing the conversation.
02 -
- If you rush layering while everything is still too hot, the tortillas get soggy fast—let the filling cool just a minute first.
- Finding just the right broil time (never more than three minutes) is the game-changer for golden cheese instead of burnt bits.
03 -
- Let the skillet rest a few minutes before serving so everything holds together better.
- Always taste the filling before assembling and adjust spices—each enchilada sauce brand varies in salt and heat.