One-pot Beef Enchiladas Skillet is a convenient meal that’s perfect for an easy weeknight dinner! RECIPE
One-Pan Beef Enchilada Skillet
Enjoy the bold, comforting flavors of beef enchiladas—minus the rolling and layering—with this easy one-skillet meal. Packed with seasoned beef, beans, and corn, and finished with gooey melted cheese and tender tortilla wedges, it’s a quick and hearty dinner that delivers major satisfaction with minimal cleanup.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground beef (80/20) | 1 pound |
| Canola or vegetable oil | 1 tablespoon |
| Yellow onion, chopped | ½ cup |
| Fresh garlic, minced | 3 cloves |
| Kosher salt | ¼ teaspoon |
| Black pepper | ¼ teaspoon |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Cayenne pepper (optional) | ⅛ teaspoon |
| Water | 1 tablespoon |
| Frozen corn, thawed | ½ cup |
| Black beans, drained and rinsed | 1 (15.5 oz) can |
| Red enchilada sauce | 1 (19 oz) can |
| Corn tortillas, cut into quarters | 6–8 (6-inch) |
| Monterey Jack cheese, shredded | ½ cup |
| Mild cheddar cheese, shredded | ½ cup |
Instructions
- Heat the Oven & Brown the Beef
Preheat your oven to 375°F (190°C). In a large oven-safe skillet, cook the ground beef over medium-high heat until browned. Drain and set aside. - Sauté Onion & Garlic
In the same skillet, add oil. Sauté the chopped onion for 2 minutes, then stir in garlic and cook for 1 more minute until fragrant. - Season the Beef
Return the cooked beef to the skillet. Stir in salt, pepper, cumin, chili powder, paprika, cayenne (if using), and water. Simmer for about 4 minutes to develop flavor. - Mix in Beans, Corn & Sauce
Add black beans, corn, and enchilada sauce to the skillet. Mix well and remove from heat. - Add Tortillas
Gently fold in the quartered corn tortillas, making sure they’re well coated with the sauce. - Top with Cheese & Bake
Sprinkle Monterey Jack and cheddar cheeses evenly over the top. Bake for 10–15 minutes until cheese is melted and bubbly. - Garnish & Serve
Let rest for a couple of minutes. Garnish with fresh cilantro, sliced olives, or tomatoes if desired. Serve hot straight from the skillet.
