There’s just something magical about the smell of enchiladas bubbling away in the oven, isn’t there? That warm, savory, cheesy aroma that fills your kitchen is like an instant hug for your soul. But let’s be honest—sometimes, the idea of rolling individual enchiladas and carefully arranging them in a baking dish sounds like a little too much for a busy weeknight. Enter the Beef Skillet Enchiladas—a no-roll, one-pan version of your favorite classic that saves time without skimping on flavor.
This recipe is everything you need for a quick, satisfying dinner: bold, smoky spices, juicy ground beef, tender veggies, and, of course, gooey melted cheese on top. The best part? It all comes together in a single skillet, meaning fewer dishes to clean up. Whether you’re cooking for your family or hosting friends, this dish is guaranteed to be a hit.
I first stumbled upon this idea when I had all the ingredients for enchiladas but zero energy for assembly. Tossing everything into a skillet felt like a shortcut, but the result was so delicious, it quickly became a regular dinner at our house. Plus, it’s totally customizable—add your favorite toppings, switch up the veggies, or make it spicy if that’s your vibe.
Why You’ll Love This Beef Skillet Enchiladas Recipe
- Quick and Easy: Ready in under an hour, with minimal prep and no complicated steps.
- Family-Friendly: Packed with protein and veggies, it’s a meal that pleases both kids and adults.
- One-Pan Magic: Everything cooks in a single skillet, making cleanup a breeze.
- Bold Flavors: A combination of chili powder, cumin, and enchilada sauce creates rich, smoky layers of flavor.
- Versatile: Perfect for customizing with your favorite ingredients or toppings.
Picture this: tender corn tortilla wedges coated in a rich, spicy sauce, nestled between juicy ground beef, vibrant veggies, and creamy black beans. Top it all off with a generous layer of melted cheese, and you’ve got a dish that’s as comforting as it is satisfying.
Preparation Time and Servings
Total Time: 45 minutes
Servings: 4–6
Ingredients of the Beef Skillet Enchiladas
Main Ingredients
- 1 lb lean ground beef
- 1 small red bell pepper, diced
- 1 medium zucchini, diced
- 6 green onions (white and green parts separated)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 8 (6-inch) corn tortillas, cut into wedges
- 2 cups red enchilada sauce
- 1½ cups shredded Mexican cheese blend
Seasonings
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp oregano
Optional Toppings
- Fresh cilantro, chopped
- Diced avocado
- Fresh tomatoes, diced
- Sour cream
- Sliced jalapeños
Step-by-Step Instructions to make the Beef Skillet Enchiladas
Step 1: Preheat and Cook
Start by preheating your oven to 425°F. While the oven warms up, grab a large, oven-safe skillet (cast iron works great) and place it over medium-high heat. Add a drizzle of oil and let it heat up. Toss in the ground beef along with the diced bell pepper, zucchini, and the white and light green parts of your green onions. Cook everything together, breaking up the beef with a wooden spoon, until the meat is browned and cooked through. This should take about 7–8 minutes.
Step 2: Add Flavor
Once your beef and veggies are cooked, it’s time to add the spices. Sprinkle in the chili powder, cumin, garlic powder, and oregano. Stir everything together to evenly coat the mixture in those smoky, earthy flavors.
Step 3: Combine the Good Stuff
Pour in the enchilada sauce, and then add the black beans, frozen corn, and ½ cup of the shredded cheese. Give it all a good stir to combine, letting the flavors mingle and the sauce coat everything beautifully.
Step 4: Incorporate Tortillas
Now for the game-changing step: adding the tortillas. Take your cut tortilla wedges and gently fold them into the skillet mixture. The goal is to coat each piece in the flavorful sauce while keeping them intact.
Step 5: Cheese It Up and Bake
Once your tortilla wedges are nestled into the skillet, sprinkle the remaining cheese evenly over the top. Pop the skillet into the preheated oven and bake for 10–15 minutes, or until the cheese is melted and bubbly. For an extra golden, crispy topping, you can switch on the broiler for the last 2 minutes—just keep an eye on it to avoid burning.
Step 6: Garnish and Serve
Remove the skillet from the oven and let it cool slightly. Garnish with the reserved green onion tops, fresh cilantro, diced avocado, and a dollop of sour cream if desired. Serve straight from the skillet for a cozy, family-style meal.
Tips for Success
- Pick Your Protein: If you don’t have ground beef, ground turkey or chicken works just as well.
- Homemade Enchilada Sauce: If you have a little extra time, try making your own enchilada sauce. It’s surprisingly easy and elevates the flavor.
- Cut the Tortillas Right: Use a sharp knife or kitchen scissors to slice the tortillas into even wedges for better distribution.
- Don’t Skip the Toppings: The garnishes add freshness and texture, so load them up!
- Use Fresh Veggies: Feel free to swap in seasonal vegetables like squash, spinach, or mushrooms.
Beef Skillet Enchiladas Recipe Variations
Vegetarian Option: Swap out the ground beef for extra black beans, pinto beans, or even lentils for a plant-based version.
Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper to the skillet for extra heat.
Cheese Swap: Use cheddar, Monterey Jack, or even pepper jack for a twist on the flavor.
Tortilla Alternatives: While corn tortillas are traditional, flour tortillas work just fine if you’re not sticking to gluten-free.
Serving Suggestions
There are so many ways to enjoy these skillet enchiladas. Serve them as they are for a quick and satisfying dinner, or pair them with:
- A simple side salad with lime vinaigrette.
- Mexican rice or cilantro-lime quinoa for a heartier meal.
- Fresh guacamole and chips for dipping.
For drinks, opt for a cool glass of mango or lime agua fresca to keep things light and refreshing.
Freezing and Storage
If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 5 days. To reheat, simply pop them in the microwave or warm them in the oven at 350°F until heated through.
For longer storage, you can freeze the enchiladas. Once cooled, portion them into freezer-safe containers or bags. They’ll keep for up to 3 months. To reheat, bake from frozen at 375°F, covered with foil, for about 25 minutes.
Special Equipment
While you don’t need any fancy gadgets to make this dish, a few tools can make things easier:
- Oven-Safe Skillet: A cast iron skillet works beautifully for even cooking and easy transfer to the oven.
- Sharp Knife or Kitchen Scissors: For cutting tortillas into perfect wedges.
- Wooden Spoon: Great for stirring everything together without scratching your skillet.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can prep the entire dish up to the baking step, cover it, and store it in the fridge for up to 24 hours. When you’re ready to bake, just pop it in the oven and add a few extra minutes to the cooking time.
What if I don’t have enchilada sauce?
No problem! You can make a quick homemade version with tomato sauce, chili powder, garlic, and a splash of broth.
Can I freeze this dish uncooked?
Yes! Assemble everything in the skillet, but skip the baking. Cover tightly and freeze. When you’re ready to cook, thaw overnight in the fridge and bake as directed.
Your New Favorite Dinner Awaits
There you have it—a one-pan wonder that combines the flavors of classic enchiladas with the convenience of a skillet meal. These Beef Skillet Enchiladas are sure to earn a permanent spot in your dinner rotation, and the best part is, they’re so easy to make. Don’t forget to snap a photo of your creation and share it—I’d love to see how yours turns out! Now, grab a fork and dig in.
Print
The Best Beef Skillet Enchiladas: Your New Go-To One-Pan Dinner
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
This one-pan Beef Skillet Enchiladas recipe is a simple and flavorful weeknight dinner made with ground beef, fresh veggies, black beans, tortillas, and melted cheese, all baked in a rich enchilada sauce. It’s quick, family-friendly, and perfect for busy nights.
Ingredients
- 1 lb lean ground beef
- 1 small red bell pepper, diced
- 1 medium zucchini, diced
- 6 green onions (white and green parts separated)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 8 (6-inch) corn tortillas, cut into wedges
- 2 cups red enchilada sauce
- 1½ cups shredded Mexican cheese blend
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp oregano
- Optional toppings: cilantro, avocado, tomatoes, sour cream, jalapeños
Instructions
- Preheat the oven to 425°F. In a large oven-safe skillet, sauté ground beef, bell pepper, zucchini, and the white parts of the green onions over medium-high heat until beef is browned.
- Add chili powder, cumin, garlic powder, and oregano. Mix well.
- Stir in enchilada sauce, black beans, corn, and ½ cup of cheese.
- Fold in tortilla wedges, coating them in the sauce.
- Sprinkle remaining cheese on top and bake for 10–15 minutes until bubbly.
- Garnish with cilantro, avocado, and sour cream. Serve warm.
Notes
- Substitute ground beef with turkey or chicken for a leaner option.
- For extra heat, add diced jalapeños or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Skillet
- Cuisine: Mexican