Beef Skillet Enchiladas (Print 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 It:
01 - In a large oven-proof skillet over medium-high heat, cook ground beef, breaking it apart with a spatula until browned. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and diced red bell pepper. Sauté until softened, about 3 to 4 minutes.
03 - Stir in black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper, mixing thoroughly.
04 - Pour in enchilada sauce and tomato sauce, stirring to combine with the beef and vegetable mixture.
05 - Arrange half of the quartered corn tortillas evenly over the beef mixture. Sprinkle with half of the shredded cheddar and Monterey Jack cheeses. Repeat with the remaining tortillas and cheeses.
06 - Reduce heat to low, cover the skillet, and simmer for 5 to 7 minutes until fully heated and cheese is melted.
07 - Place the skillet under the broiler for 2 to 3 minutes until cheese is bubbly and lightly browned, if desired.
08 - Top with sliced green onions, chopped cilantro, sour cream, or diced avocado as preferred. Serve hot.
# Expert Advice:
01 -
- The whole thing comes together in one skillet, so clean-up is laughably easy.
- The cheesy, saucy layers feel like a little fiesta on even the busiest nights.
02 -
- Once, I used cold tortillas straight from the fridge — they didn’t soften right, so now I bring them to room temp.
- Mixing the cheeses before layering guarantees a better melt than keeping them separate.
03 -
- Use a well-seasoned oven-safe skillet — if your pan is too small, layers won’t meld right.
- Sneak a spoonful from the edge to taste for seasoning before you add the final cheese layer.