One-Pan Beef Enchilada Skillet
Enjoy the bold, comforting flavors of beef enchiladas—minus the rolling and layering—with this easy one-skillet meal. Packed with seasoned beef, beans, and corn, and finished with gooey melted cheese and tender tortilla wedges, it’s a quick and hearty dinner that delivers major satisfaction with minimal cleanup.
Ingredients
Ingredient Quantity
Ground beef (80/20) 1 pound
Canola or vegetable oil 1 tablespoon
Yellow onion, chopped ½ cup
Fresh garlic, minced 3 cloves
Kosher salt ¼ teaspoon
Black pepper ¼ teaspoon
Ground cumin 1 teaspoon
Chili powder 1 teaspoon
Paprika 1 teaspoon
Cayenne pepper (optional) ⅛ teaspoon
Water 1 tablespoon
Frozen corn, thawed ½ cup
Black beans, drained and rinsed 1 (15.5 oz) can
Red enchilada sauce 1 (19 oz) can
Corn tortillas, cut into quarters 6–8 (6-inch)
Monterey Jack cheese, shredded ½ cup
Mild cheddar cheese, shredded ½ cup
Instructions
Heat the Oven & Brown the Beef
Preheat your oven to 375°F (190°C). In a large oven-safe skillet, cook the ground beef over medium-high heat until browned. Drain and set aside.
Sauté Onion & Garlic
In the same skillet, add oil. Sauté the chopped onion for 2 minutes, then stir in garlic and cook for 1 more minute until fragrant.
Season the Beef
Return the cooked beef to the skillet. Stir in salt, pepper, cumin, chili powder, paprika, cayenne (if using), and water. Simmer for about 4 minutes to develop flavor.
Mix in Beans, Corn & Sauce
Add black beans, corn, and enchilada sauce to the skillet. Mix well and remove from heat.
Add Tortillas
Gently fold in the quartered corn tortillas, making sure they’re well coated with the sauce.
Top with Cheese & Bake
Sprinkle Monterey Jack and cheddar cheeses evenly over the top. Bake for 10–15 minutes until cheese is melted and bubbly.
Garnish & Serve
Let rest for a couple of minutes. Garnish with fresh cilantro, sliced olives, or tomatoes if desired. Serve hot straight from the skillet.
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