Beef Skillet Enchiladas (Printable)
One-pan Tex-Mex skillet of seasoned beef, beans, tortillas and melted cheese for quick family meals.
# 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:
01 - In a large oven-proof skillet over medium-high heat, cook the ground beef, breaking it apart until evenly browned. Drain excess fat if necessary.
02 - Add the diced onion, minced garlic, and red bell pepper to the beef. Sauté for 3 to 4 minutes until vegetables are softened.
03 - Stir in the drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix thoroughly to combine.
04 - Pour in the enchilada sauce and tomato sauce, stirring well to blend flavors.
05 - Arrange half of the tortilla quarters over the beef mixture, then sprinkle with half of the shredded cheddar and Monterey Jack cheeses. Repeat layering with the 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 - For a bubbly, golden crust, transfer skillet to the broiler for 2 to 3 minutes, watching closely.
08 - Remove from heat and garnish with green onions, chopped cilantro, sour cream, or diced avocado if desired. Serve hot.
# Expert Tips:
01 -
- You get melt-in-your-mouth layers and bold flavors with almost zero cleanup.
- This skillet always disappears faster than expected at family dinners.
02 -
- If you rush the veggie sauté, the onions stay too sharp and overpower everything else.
- Letting the cheese really melt—don’t peek too soon—makes that gooey, unified layer that’s half the fun of this dish.
03 -
- Shred your own cheese for smoother melting—pre-shredded blends often have added starches.
- Warm tortillas briefly in the microwave so they don’t crack when layering.