Beef Skillet Enchiladas (Printable)
One-pan Tex-Mex skillet of seasoned beef, beans, enchilada and tomato sauces, corn tortillas and melted cheese.
# Ingredient List:
→ 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
# Directions:
01 - In a large oven-proof skillet over medium-high heat, cook the ground beef while breaking it apart until evenly browned. Drain excess fat if necessary.
02 - Add diced onion, garlic, and red bell pepper to the skillet. Sauté until softened, about 3 to 4 minutes.
03 - Stir in drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix to combine thoroughly.
04 - Pour in the enchilada sauce and tomato sauce. Stir well to fully incorporate into the mixture.
05 - Evenly layer half of the quartered corn tortillas over the mixture. Sprinkle with half of the shredded cheddar and Monterey Jack cheeses. Repeat the layers with remaining tortillas and cheese.
06 - Reduce heat to low, cover the skillet, and simmer for 5 to 7 minutes until heated through and cheese has melted.
07 - If desired, remove the lid and place the skillet under a broiler for 2 to 3 minutes to achieve a bubbly, golden cheese top.
08 - Garnish with green onions, cilantro, sour cream, or avocado as preferred. Serve hot.
# Expert Tips:
01 -
- You get all the flavor of classic enchiladas without rolling or fussing with a baking dish.
- Melty cheddar and Monterey Jack form the ideal gooey blanket—impossible not to sneak a taste before serving.
02 -
- Don’t layer the tortillas too thick, or you’ll end up with a doughy center instead of tender layers.
- Taste as you go—sometimes enchilada sauces are saltier than you expect, and a little acidity (even a squeeze of lime) brings it all together.
03 -
- To avoid sogginess, let the enchiladas cool uncovered for a minute before serving.
- Warming the tortillas slightly makes them more flexible and resistant to tearing when layering.