Beef Enchiladas Skillet
This Beef Enchiladas Skillet is an easy one pan dinner loaded with seasoned ground beef, black beans, tortillas, enchilada sauce, and melted cheddar cheese. It delivers all the cozy comfort of classic enchiladas in a simple skillet meal perfect for busy weeknights.
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Ingredients
- 1 lb lean ground beef
- 1 orange bell pepper diced
- 1 small onion diced
- 15 oz can black beans
- 1 ½ tbsp half packet taco seasoning
- 1 tbsp minced garlic
- 8 oz cheddar cheese shredded and divided
- 12 corn tortillas cut into triangles
- x2 10 oz cans enchilada sauce
- Cilantro to garnish
Instructions
- Step 1: Prep the Vegetables and Tortillas - Start by dicing the onion and bell pepper into small pieces so they cook evenly. Then cut your corn tortillas into triangle wedges, almost like slicing a pizza. I like doing this step first because once the skillet starts cooking, everything moves pretty quickly. The tortilla triangles may look simple now, but they turn into little flavor soaked bites once they simmer in the sauce.
- Step 2: Brown the Beef and Vegetables - Place a large skillet over medium heat and add the ground beef, diced onion, and bell pepper. As the beef cooks, break it apart with a spoon or spatula so you end up with small crumbles throughout the skillet. Cook everything until the meat is no longer pink and the vegetables have softened. The onion should smell sweet and savory by this point, and the peppers should have just a little tenderness left.
- Step 3: Add the Seasonings and Beans - Once the beef is fully cooked, stir in the taco seasoning, minced garlic, and black beans. Give everything a good stir so the seasoning coats the meat evenly. Let it cook for another minute or two so the garlic becomes fragrant. This is the point where the whole kitchen starts smelling like your favorite Tex Mex restaurant.
- Step 4: Stir in the Tortillas and Sauce - Add the tortilla triangles right into the skillet along with half of the shredded cheddar cheese and both cans of enchilada sauce. Stir gently so the tortillas get coated without completely falling apart. Cover the skillet with a lid and let it simmer for about eight minutes. This gives the tortillas time to soften and soak up all those bold flavors.
- Step 5: Finish Simmering the Skillet - After the first simmer, uncover the skillet and give everything a gentle stir. Cover it again and continue simmering for another five to seven minutes. The mixture should look thick, bubbly, and cheesy by now. The tortillas will have softened into layers almost like a casserole, and every bite will be loaded with flavor.
- Step 6: Melt the Cheese and Garnish - Sprinkle the remaining cheddar cheese evenly over the top of the skillet. Cover it one more time and let the cheese melt until gooey and irresistible. Right before serving, scatter chopped cilantro over the top for a little fresh flavor and color. Serve it hot straight from the skillet with your favorite toppings nearby.
Notes
Substitutions
- Ground turkey instead of beef: Ground turkey works great if you want a lighter version while still keeping plenty of flavor.
- Pinto beans instead of black beans: Pinto beans give the skillet a softer texture and pair beautifully with enchilada sauce.
- Monterey Jack cheese instead of cheddar: Monterey Jack melts wonderfully and gives the dish a creamier finish.
- Flour tortillas instead of corn tortillas: Flour tortillas create a softer texture if that is what your family prefers.
- Homemade taco seasoning instead of packets: Use your favorite homemade blend to control the salt and spice level.
Variations
- Spicy enchiladas skillet: Add diced jalapeños or hot enchilada sauce for extra heat.
- Chicken enchiladas skillet: Swap the ground beef for shredded rotisserie chicken for a faster variation.
- Loaded veggie version: Add corn, zucchini, or diced tomatoes to sneak in extra vegetables.
- Breakfast skillet twist: Top leftovers with a fried egg for an incredible next morning breakfast.
- Extra cheesy version: Stir additional cheese into the sauce for an even richer skillet dinner.
Tips and Tricks
- Use freshly shredded cheese: Freshly shredded cheese melts smoother and tastes better than pre shredded bags.
- Do not overcook the tortillas: The tortillas should soften while still holding a little texture.
- Keep the heat moderate: Medium heat prevents the sauce from scorching on the bottom of the skillet.
- Taste before serving: Different enchilada sauces vary in saltiness, so adjust seasoning if needed.
- Let it rest briefly: Allowing the skillet to sit for a couple minutes before serving helps everything thicken nicely.
Serving Ideas
- Fresh green salad: A crisp salad balances the richness of the cheesy enchilada skillet perfectly.
- Mexican rice: Serve alongside fluffy rice to make the meal even heartier.
- Tortilla chips and salsa: Crunchy chips are perfect for scooping up every cheesy bite.
- Avocado slices: Creamy avocado adds freshness and coolness to the bold flavors.
- Corn on the cob: Sweet corn pairs beautifully with the savory enchilada sauce.
Storage and Make Ahead Tips
- Refrigerate leftovers properly: Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat gently: Warm leftovers over low heat on the stove or in the microwave until heated through.
- Freeze individual portions: Smaller portions make quick lunches easy during busy weeks.
- Prep ingredients ahead: Dice the vegetables and shred the cheese earlier in the day to save time at dinner.
- Keep toppings separate: Store fresh toppings separately so they stay bright and fresh when serving.
Private Notes
Servings: 4 servings
