Beef Skillet Enchiladas (Printable Version)
Quick one-pan Tex-Mex skillet of seasoned ground beef, black beans, corn tortillas, and gooey cheddar-Monterey Jack cheese.
# 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:
01 - In a large oven-proof skillet over medium-high heat, cook ground beef, breaking it into crumbles, until thoroughly browned. Drain excess fat if necessary.
02 - Add diced onion, garlic, and red bell pepper to the skillet with the beef. Sauté, stirring often, until vegetables soften, about 3 to 4 minutes.
03 - Stir in the drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper until evenly distributed.
04 - Pour enchilada sauce and tomato sauce into the skillet. Mix thoroughly to combine with beef and vegetables.
05 - Layer half of the quartered corn tortillas evenly over the beef mixture. Sprinkle half of the shredded cheddar and Monterey Jack cheese over the tortillas. Repeat layering 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 is fully melted.
07 - For a bubbly, golden cheese topping, position the skillet under a broiler for 2 to 3 minutes, monitoring carefully to avoid burning.
08 - Garnish with green onions, cilantro, sour cream, or avocado as desired. Serve hot.
# Expert Tips:
01 -
- Cleanup is a breeze since everything cooks in a single pan—no juggling baking dishes or saucepans.
- This skillet enchilada dish always draws a chorus of “seconds, please,” saving my weeknights and my reputation in one go.
02 -
- If you forget to quarter the tortillas, you’ll end up with stubborn, chewy layers instead of tender pockets.
- Mild store-bought enchilada sauces can be unpredictably bland—taste yours before adding, and bump up the spices as needed.
03 -
- Let the dish cool for five minutes before serving so it sets up and slices cleanly.
- Shred your own cheese if you can—it melts silkier and blends into the tortillas with less oiliness.