Skillet Beef Enchiladas
Skillet Beef Enchiladas are a quick and savory weeknight meal, featuring seasoned ground beef and soft corn tortillas nestled in a sizzling sauce. This flavorful one-pan masterpiece is ready to eat in less than an hour and will satisfy any Tex-Mex craving!
Deconstructed Enchiladas
Weeknight meals often require a one-pot meal which is why I’m sharing this one today. While we love our shredded Beef Enchiladas with homemade red enchilada sauce, this deconstructed version hits the spot too.
I vividly remember the days of running the kids to activities during the week and feeling like there was never enough time to get a home-cooked meal on the table. With a little bit of prep the night before, this recipe is a breeze.
Why This Recipe Works:
- QUICK AND SIMPLE – We’re using simple ingredients to make this beef enchilada skillet recipe in just one pot. The best part is that these are quicker than traditional enchiladas that get wrapped before baking. We love making this deconstructed version on busy weeknights.
- FULL OF TEX-MEX FLAVOR – This cheesy beef enchilada skillet is full of flavor and one that the whole family will love. Tailor the spice level to personal preferences, as usual. Our Mexican recipes are very adaptable.
- GREAT LEFT OVER – This is an easy meal to serve leftover because the flavors get even better as it sits.
What You’ll Need:
- Extra-Virgin Olive Oil
- Lean Ground Beef – The main ingredient in this skillet recipe.
- Veggies – onion, jalapeño, and bell pepper
- Seasonings – chili powder, ground cumin, garlic powder, salt, and pepper
- Enchilada Sauce – We use canned sauce in this but our homemade sauce is delicious too.
- Pinto Beans – We use canned pinto beans but a can of black beans could be substituted.
- Frozen Corn – Or use canned or fresh ears of corn.
- Corn Tortillas – Use corn to keep it gluten-free. But flour tortillas work well too.
- Shredded Cheese – Use either a Mexican blend or cheddar cheese.
- Optional Toppings – chopped tomatoes, cilantro, sour cream sliced avocado, jalapenos, black olives, green onions, ect.
How to make Skillet Enchiladas:
Step 1
Cook ground beef and veggies. Heat a large cast iron skillet over medium-high heat. Add olive oil, ground beef, diced onions, bell pepper, and jalapeños. Use a wooden spoon to break up the meat and cook until the beef is done and veggies are softened.
Step 2
Add seasonings. Then add the chili powder, ground cumin, garlic powder, kosher salt, and black pepper to the ground beef mixture. Stir for a couple more minutes. Remove the pan from the heat.
Step 3
Add remaining ingredients. Then add the enchilada sauce, pinto beans, and corn. Stir until well combined. Add the corn tortilla strips and stir in gently.
Step 4
Top with cheese. Then add the shredded Mexican cheese to the top of the ingredients, stirring some of it into the sauce.
Step 5
Bake. Bake the beef enchilada skillet in a preheated 375-degree oven for 25 minutes, or until enchiladas are piping hot.
Step 6
Serve. Serve servings of ground beef enchiladas to individual serving plates. We love it over rice. Add toppings of your choice including tomatoes, cilantro, jalapeños, avocado, sour cream, black olives, etc.
Store leftover enchiladas in an airtight container in your refrigerator for 3-4 days.
What to serve with this Easy Beef Enchilada Skillet:
- RICE – Pair with some Instant Pot Cilantro Lime Rice, Green Chile Rice, or Spanish Rice and Beans.
- BEANS – Add a couple of spoonfuls of black beans or Restaurant Style Refried Beans.
- SNACKS – We love adding chips with Cowboy Caviar with Avocado, Chunky Guacamole, or Corn Dip with Cream Cheese.
- MARGARITAS – Start with Watermelon Margaritas, Pineapple Coconut Margaritas, or Skinny Margarita Recipe.
Recipe FAQs:
Yes, you can use flour tortillas in this enchilada recipe. However, corn tortillas work well in this, especially since there is no rolling required.
Yes, feel free to use other types of beans, a mild sauce, add green chiles, or use other types of cheese.
Instead of ground beef, try shredded beef, ground turkey, or even shredded chicken. This is an easy recipe to adapt as you see fit.
Other Tex-Mex Main Dishes:
The following easy dinner recipes are delicous too. You can never go wrong with Tex-Mex!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Skillet Beef Enchiladas
Ingredients
- 1 Tablespoon olive oil
- 1 pound lean ground beef
- 1 cup white onion – diced
- 1 medium jalapeno – diced
- 1 large bell pepper (any color) – diced
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- kosher salt and freshly ground black pepper – to taste
- 30 oz. enchilada sauce – store-bought or homemade
- 15 oz. can pinto beans – rinsed and drained
- 1 cup frozen corn
- 8 medium corn tortillas – cut into wedges
- 8 oz. shredded Mexican cheese
- any combo of chopped tomatoes and cilantro, sour cream, sliced avocado and jalapeños, black olives – to serve
- rice – to serve
Instructions
- Cook ground beef and veggies. Heat a large cast iron skillet over medium-high heat. Add olive oil, ground beef, diced onions, bell pepper, and jalapeños. Use a wooden spoon to break up the meat and cook until the beef is done and veggies are softened.
- Add seasonings. Then add the chili powder, ground cumin, garlic powder, kosher salt, and black pepper to the ground beef mixture. Stir for a couple more minutes. Remove the pan from the heat.
- Add remaining ingredients. Then add the enchilada sauce, pinto beans, and corn. Stir until well combined. Add the corn tortilla strips and stir in gently.
- Top with cheese. Then add the shredded Mexican cheese to the top of the ingredients, stirring some of it into the sauce.
- Bake. Bake the beef enchilada skillet in a preheated 375-degree oven for 25 minutes, or until enchiladas are piping hot.
- Serve. Serve servings of ground beef enchiladas to individual serving plates. We love it over rice! Add toppings of your choice including tomatoes, cilantro, jalapeños, avocado, sour cream, black olives, etc.
Notes
- Use corn or flour tortillas in this recipe.
- Instead of ground beef, try shredded beef, ground turkey, or even shredded chicken.
- feel free to use other types of beans, a mild sauce, add green chiles, or use other types of cheese.
Awesome, simple Mexican dish. Very simple and quick, especially if you’re using a store-bought enchilada sauce or you happen to have some SueBee enchilada sauce in your refrigerator (the homemade enchilada sauce is fantastic BTW).
Leftover is great too!
Thanks for letting me know, Big Papa! 🙂
I promised my wife that after retiring I would take up cooking. This was my second meal that I have cooked. This was very tasty. One skillet will feed 4 easy or two meals for 2. Going to try different protein next time I make this.
My youngest son stopped by after work and we ate the leftovers. Yet another great meal. He’s done nothing but rave on about how delicious it was.
Thanks, Elwood W.
Thank you so much, Elwood!
Tastes great, plus simple and awesome for leftovers!