Beef Skillet Enchiladas (Printable)
One-pan Tex-Mex skillet of seasoned ground beef, corn tortillas, black beans and melted cheese for a quick dinner.
# What You'll 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 It:
01 - In a large oven-proof skillet over medium-high heat, cook the ground beef, breaking it up with a spatula until browned throughout. Drain excess fat if necessary.
02 - Add the diced onion, minced garlic, and red bell pepper to the skillet. Sauté until the vegetables are softened, about 3 to 4 minutes.
03 - Stir in the black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix thoroughly to combine flavors.
04 - Pour the enchilada sauce and tomato sauce into the skillet. Stir until the mixture is evenly combined.
05 - Arrange half of the corn tortilla quarters evenly over the beef mixture. Sprinkle with half of both cheeses. Top with the remaining tortillas followed by the rest of the cheese.
06 - Lower the heat to low, cover the skillet, and simmer for 5 to 7 minutes until the dish is hot and the cheese is melted.
07 - If desired, place the skillet under the broiler for 2 to 3 minutes until the cheese is bubbly and golden brown on top.
08 - Remove from heat and top with green onions, cilantro, sour cream, and diced avocado as preferred. Serve immediately.
# Expert Suggestions:
01 -
- It transforms basic pantry staples into something that tastes like a Tex-Mex fiesta with almost zero fuss.
- Everyone can customize their toppings, which means happy faces around the table and fewer leftovers.
02 -
- If you skip draining the beef, the sauce can turn unappetizingly greasy—learned that after one too many soggy tortilla mishaps.
- Letting the tortillas soak too long before the cheese goes on can make the dish mushy; timing the layers gives perfect texture.
03 -
- Chop tortillas with a sharp knife so you don’t end up tearing or crushing them—messy pieces can make scooping tricky.
- The secret to a spectacular finish is that quick broil step—don’t skip it if you want true restaurant-level bubbly cheese.