Skillet Beef Enchiladas

5 from 3 votes

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!

Course Main Dish

Cuisine American, Mexican

Keyword skillet beef enchiladas

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 587kcal

Author Sue Ringsdorf

Ingredients

For beef and seasonings:

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

Remaining:

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.
1 Tablespoon olive oil, 1 pound lean ground beef, 1 cup white onion, 1 large bell pepper (any color), 1 medium jalapeno
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.
3 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, kosher salt and freshly ground black pepper
Add remaining ingredients. Then add the enchilada sauce, pinto beans, and corn. Stir until well combined. Add the corn tortillas and stir in gently.
30 oz. enchilada sauce, 15 oz. can pinto beans, 1 cup frozen corn, 8 medium corn tortillas
Top with cheese. Then add the shredded Mexican cheese to the top of the ingredients, stirring some of it into the sauce.
8 oz. shredded Mexican cheese
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.
any combo of chopped tomatoes and cilantro, sour cream, sliced avocado and jalapeños, black olives, rice

Notes

Store leftover enchiladas in an airtight container in your refrigerator for 3-4 days.

Recipe Variations:

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.

Nutrition