This Beef Enchilada Skillet recipe brings all the flavors you love about beef enchiladas into an easy, one pan meal! You can make this savory, cheesy enchilada dish without the hassle of assembling individual tortillas and have dinner on the table in just 30 minutes!
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The Best Beef Enchilada Skillet Recipe
If you love enchiladas but don’t want to go through the trouble of assembling them, I totally get you! I made this beef enchilada skillet to taste just like beef enchiladas without all the effort. This one pan beef enchilada casserole is super easy to make and packed with all those Tex-Mex flavors that you love!
Just combine the ingredients in an oven-safe skillet on the stove, then top with cheddar cheese before baking to melty perfection!
- Olive Oil: To sauté the onions and start building flavor!
- Onion & Garlic: Onion and garlic will provide lots of flavor and aroma.
- Ground Beef: I like to use ground beef in this enchilada skillet, but you can also use ground chicken or turkey if you prefer.
- Spices: Chili powder, ground cumin, and dried oregano will spice this up to perfection!
- Enchilada Sauce: Red enchilada sauce makes this recipe reminiscent of enchiladas with the perfect amount of smoky spice. Feel free to use store-bought enchilada sauce or make your own enchilada sauce at home!
- Black Beans: I used a can of black beans here. Be sure to drain and rinse them! You could also use pinto beans.
- Green Chiles: For a bit of added spice and slightly tangy flavor, too!
- Yellow Corn Tortillas: Dice up yellow corn tortillas in little squares! These will soak up that delicious enchilada sauce. You could also use flour tortillas as well.
- Cheddar Cheese: Top it all off with cheese to get nice and melty in the oven!
How to Make This Recipe
- Preheat & Prep: Preheat the oven to 425 degrees F. Chop the corn tortillas into cubes.
- Sauté Onions: Heat olive oil in a large skillet over medium high heat. Add in onions and sauté for 3-4 minutes.
- Brown Beef: Add in the ground beef and brown, breaking it up as it cooks. Add in the garlic, chili powder, cumin and dried oregano. Cook for 1-2 minutes to bloom the spices and cook the garlic.
- Stir in Sauce: Stir in the enchilada sauce, black beans, green chiles and corn tortillas.
- Stir: Toss to coat the tortillas in the sauce.
- Add Cheese & Bake: Top with cheddar cheese and bake for 10-15 minutes or until the cheese is melted and the edges start to brown.
- Serve: Serve immediately with your favorite toppings. I like to do tomatoes, onions, radish, sour cream, cilantro and hot sauce!
- Meat: You can replace the ground beef here with ground chicken or ground turkey for a lighter meal!
- Enchilada Sauce: Choose between red or green enchilada sauce, depending on your preference.
- Beans: Black beans can be replaced with pinto beans or completely omitted if desired.
- Veggies: Add some extra veggies! You can add corn, zucchini or spinach.
- Tortillas: Replace the yellow corn tortillas with white corn tortillas or tortilla chips! I don’t recommend using flour tortillas as they will get too soggy.
Frequently Asked Questions
What toppings are good on this beef enchilada skillet?
Serve these deconstructed enchiladas with all your favorite toppings! Some of my favorites are diced tomatoes, onions, radishes, cilantro, hot sauce, avocado, black olives and some freshly made salsa!
How should I store leftover beef enchilada casserole?
Store any skillet beef enchiladas leftovers in an airtight container in the fridge for up to 3-4 days! Reheat in the microwave until heated through.
More Easy Dinner Recipes to Try
- One Pan Mexican Pasta
- Mexican Chicken and Rice Bake
- One Pan Sausage and Vegetable Skillet
- Mexican Stuffed Shells
- Instant Pot Chicken Carnitas
Beef Enchilada Skillet
- Preheat oven to 425 degrees.Heat olive oil in a large skillet over medium high heat. Add in onions and sauté for 3-4 minutes.
- Add in the ground beef and brown breaking up as it cooks.Add in the garlic, chili powder, cumin and dried oregano. Cook for 1-2 minutes to bloom the spices and cook the garlic
- Stir in the enchilada sauce, black beans, green chilies and corn tortillas.Toss to coat the tortillas in the sauce.
- Top with cheddar cheese and bake for 10-15 minutes or until the cheese is melted and the edges start to brown.
- Serve immediately with your favorite toppings. I like to do tomatoes, onions, radish, sour cream, cilantro and hot sauce!